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Meringue Wreath

Ingredients

  • 200ml Semi Skimmed Milk
  • 200ml Double Cream
  • 30g Cocoa Powder
  • 20g Icing Sugar
  • 1 tsp Vanilla Essence
  • 5g Dark Grated Chocolate

Recipe

When it comes to desserts, this Meringue Wreath is a winner! Made with Ballycastle Limited Edition Blonde Chocolate Flavour Extra Thick Cream, topped with seasonal fruit and salted caramel sauce.

Serves: 8 people | Prep time: 20 minutes | Cooking time: 90 minutes

British | Gluten Free | Vegetarian

Ingredients

  • 4x Medium Egg Whites
  • 200g Caster Sugar
  • 85g Soft Light Brown Sugar
  • 150ml Double Cream
  • 25g Butter
  • 1 x 250g Tub Blonde Ballycastle  Cream
  • 100g Each Fresh Raspberries, Blackberries and Blueberries  
  • 4 Easy Peelers  
  • 40g Pomegranate Seeds
  • Fresh Mint Leaves
  • Icing sugar - to decorate

Method

  1. Preheat the oven to 120c/230f/gas mark 1.
  2. Put the egg whites in a clean bowl and whisk until you have soft peaks.
  3. Add the caster sugar gradually, whisking in between, until you have used up all the sugar and have a stiff meringue.
  4. Line a baking tray with non-stick paper and mark out a 23cm circle.
  5. Spoon the meringue on top of the circle to make a wreath shape and bake in the oven for 90 mins util crisp.
  6. Meanwhile make the sauce – melt the butter in a pan and combine with the brown sugar until dissolved.
  7. Boil for a couple of minutes until thick and silky – allow to cool and thicken.
  8. Once the meringue has cooled, carefully peel the paper off the base.
  9. Put the meringue onto a plate and spoon the blonde cream over the top and drizzle the sauce on top.
  10. To decorate, peel the easy peelers and cut into segments, top with the berries and pomegranate seeds, sprigs of mint and dust with icing sugar.