Recipes
Recipes

Winter berry meringue wreath

A neat twist on Eton mess

A neat twist on Eton mess

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(59 votes)
Cooking Time

Cook: 1 Hour 35 Mins

Cooking Time

Serves: 12

Cooking Time

Price: 63p per serving

Nutritional Information

Each 96g serving contains

Energy
783kj
187kcal
9%
Fat
10.2g
Med
15%
Saturates
5.9g
Med
30%
Sugars
20.8g
High
23%
Salt
0.06g
Low
1%
of your reference intake.
Typical energy values per 100g:
816kj/195kcal

Ingredients

3 egg whites

175g caster sugar

1tsp white wine vinegar

1tsp cornflour

1tsp vanilla essence

200ml double cream

250ml Innocent Pomegranate Magic Smoothie

150g raspberries

2tbsp pomegranate seeds

4 figs, cut into thin wedges

10g Dr. Oetker Giant White Chocolate Stars

20g pistachio nuts, deshelled and roughly chopped

Mint leaves, to decorate

1tbsp Asda Shimmer Sugar

Method

1
Preheat the oven to 120C/100C Fan/Gas ¼. Line a baking tray with baking paper.
2
Beat the egg whites until stiff peaks form. Slowly whisk in the sugar, 1tbsp at a time, until stiff and glossy. Fold in the vinegar, cornflour and vanilla essence.
3
Using a dessertspoon, put spoonfuls of the meringue in a wreath shape, making sure they touch, and make a small dip in the top of each (these will be filled with cream later). Bake for 1 hr 15 mins, then turn off the oven and leave the wreath to cool inside.
4
When you’re ready to serve, whisk the cream with 75ml of the smoothie until soft peaks form. Stand the wreath on a serving plate and spoon a little of the cream mixture onto each meringue mound.
5
Arrange the fruit, chocolate stars, pistachios, mint and shimmer sugar all over the meringue wreath, then drizzle over the remaining smoothie.

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