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Mixed berry meringue wreath with pink almond praline
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Celebrate the holidays with a delightful berry cherry dessert.
Ingredients:
  • 6 egg whites
  • 322.50 gm caster sugar
  • 5.00 gm cornflour
  • 1 tsp white vinegar
  • 600ml thickened cream, whipped
  • 125g punnet fresh raspberries
  • 125g punnet fresh blueberries
  • 250g strawberries, hulled, sliced
  • Fresh mint sprigs, to serve
  • 62.50 ml slivered almonds, toasted
  • 168.75 gm white sugar
  • 14.00 gm glucose syrup
  • Pink gel food colouring
  • 150g frozen raspberries, thawed
  • 6.00 gm icing sugar mixture, sifted
  • 8.80 gm vanilla essence
Instructions:
  • Preheat the oven to 120°C/100°C fan-forced and grease a large baking tray. Trace a 25cm-diameter circle on baking paper, then place it marked-side down on the prepared tray.
  • Using an electric mixer, whip egg whites until stiff peaks form. Slowly add sugar, 1 tablespoon at a time, beating until sugar dissolves after each addition. Mix in cornflour and vinegar until just combined. Transfer mixture into a large snap-lock bag and snip off a 5cm corner. Pipe meringue onto marked circle, creating a wreath shape with two layers. Bake for 1 hour and 15 minutes until set but not browned. Turn off the oven and let the meringue cool with the oven door slightly ajar.
  • Prepare the Pink almond praline: Spread almonds on a baking paper-lined tray. In a saucepan over low heat, mix sugar, 2/3 cup cold water, and glucose syrup. Stir for 5 minutes until sugar dissolves. Increase heat to high and cook for 7 to 8 minutes until the mixture reaches 155°C (crack stage) on a sugar thermometer. Remove from heat, add coloring, swirl gently, then pour over almonds. Let it cool for 30 minutes until firm. Roughly chop half of the praline and finely chop the rest.
  • Transform fresh raspberries into a luscious sauce by mashing them smoothly with a fork. Strain the mixture through a fine sieve into a bowl to remove seeds. Sweeten the purée with icing sugar and enhance the flavor with vanilla essence, stirring until fully incorporated.
  • Transfer the meringue wreath to a beautiful serving plate. Spoon creamy whipped cream on top. Add a mix of fresh raspberries, blueberries, and strawberries. Pour over luscious raspberry sauce. Sprinkle with crunchy praline and garnish with fragrant mint sprigs. Enjoy right away!

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