Description
A stunning holiday dessert featuring a crisp, ring-shaped meringue base topped with whipped cream and fresh winter berries.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup superfine sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 cup fresh strawberries, sliced
- 1 cup fresh raspberries
- 1/2 cup pomegranate seeds
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 300F (150C) and line a baking sheet with parchment paper.
- Beat egg whites in a clean bowl until soft peaks form.
- Add superfine sugar one tablespoon at a time, beating on high until the mixture is glossy and stiff peaks form.
- Gently fold in cornstarch, white vinegar, and vanilla extract using a spatula.
- Spoon the meringue onto the parchment paper, shaping it into a circle with a hole in the center.
- Bake for 60 to 75 minutes until the exterior is firm and pale.
- Turn off the oven and leave the door slightly ajar, cooling the wreath completely inside the oven.
- Whip heavy cream, powdered sugar, and a splash of vanilla until soft peaks form.
- Pile the whipped cream into the center of the cooled meringue wreath.
- Top with sliced strawberries, raspberries, and pomegranate seeds.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand