Ingredients:
- 1 small bunch of fresh mint
- Selection raspberries, cherries or strawberries
- 75ml Baileys
- 300ml fresh cream, whipped
- 1 tbsp icing sugar
- 50g caster sugar
- u00bd lemon, juiced
- 125g raspberries
- 1 tsp white wine vinegar
- 2 tsp cornflour, sifted
- 250g caster sugar
- u00bc tsp salt
- 4 egg whites, at room temperature
Method:
- Preheat the oven to 110˚C/90˚C fan/gas mark ¼ and line a baking tray with parchment paper. Use a 22cm round baking tin to trace a circle on the paper, then draw another circle (about 13cm wide) within the larger circle.
- Use an electric whisk to beat the egg whites and salt for a few minutes until soft peaks form.
- Beat in the sugar, one tablespoonful at a time, until the meringue is stiff and shiny. Fold in the cornflour and vinegar.
- Use a tablespoon to scoop out a dollop of the meringue and place it in the ring between the two circle lines on the parchment paper. Repeat until a ring of meringue is complete.
- Create a second layer of meringue on top of the first, then gently smooth the top with a spoon or palette knife.
- Bake for two hours, then turn off the oven and leave the meringue inside to cool completely.
- Meanwhile, blend all the ingredients for the berry sauce until smooth. Refrigerate until needed.
- Sieve the icing sugar into the cream and whip until nearly stiff, fold the Baileys liqueur through the whipped cream.
- When the meringue has cooled, transfer to a serving dish and spread whipped cream over the wreath. Drizzle over the berry sauce and decorate with the berries and mint leaves.
