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Lemon meringue wreath recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
"Easy no-cook Aussie Christmas wreath with lemon and passionfruit cream. Whips up in 30 minutes using double cream for extra stability. Perfect for festive celebrations."
Ingredients:
  • 2 x 450g pkts madeira cake
  • 250ml (1 cup) thickened cream
  • 80ml (1/3 cup) double cream
  • 350g jar lemon curd
  • 2 x 100g pkts lemon meringue kisses
  • 4 passionfruit, halved
  • Icing sugar mixture, to dust
Instructions:
  • Slice the madeira cake into 1cm-thick slices and then cut out two discs from each slice using a 3.5cm round cutter.
  • Beat thickened cream and double cream with electric beaters until firm peaks form. Fold lemon curd into whipped cream until a ripple effect forms. Spoon mixture into a large piping bag with a 1cm round nozzle.
  • On a serving platter, create a wreath shape with the madeira discs. Add a dollop of lemon cream on each disc, filling any gaps with the remaining lemon cream to cover the entire wreath beautifully.
  • Place the meringue kisses on top of the lemon cream, spoon the passionfruit pulp over them, and dust with icing sugar.

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