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