This dessert makes an eye-catching centrepiece for a family gathering around the table this Easter. Arrange a fabric bow on one side to achieve the ultimate wreath look.
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Serves: 10 people
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225 g Caster Sugar
0.5 tsp Cream of Tartar
4 large Egg
1 - Pink Gel Food Colour
0.5 tsp Vanilla Extract
- Preheat the oven to 120°C.
- Using a pencil, draw a 12-inch circle on a sheet of parchment paper as a guide and draw ten 7cm circles around the inside of this. Turn the paper over on a large baking tray.
- Place the egg whites in a food mixer and whisk until white and foamy. Add the cream of tartar and whisk to form soft peaks. With the machine still whisking, gradually add the sugar a bit at a time until each addition has been incorporated. Then leave to whisk for a few minutes until really smooth, glossy and holding stiff peaks. Whisk in the vanilla extract. Finally, adding a little at a time, whisk in enough food colour to give your desired colour tone.
- Spoon the mixture into a piping bag fitted with a star nozzle. Pipe a disc in each 7cm circle. Then, pipe just around the outside edge of each one and working upwards to create sides about 5cm high. Bake for two hours until completely crisp and dry. Turn the oven off, open the door slightly and leave the meringue there until completely cool.
- When ready to serve, carefully slide the meringue wreath onto a serving platter or board. Softly whip the cream and spoon into each of the cavities. Top with a little lemon curd. Pile fresh berries and chocolate Mini Eggs on top and decorate with mint sprigs. Serve at once.