This pull-apart meringue wreath is a light, fresh showstopper – perfect for a summer Christmas! Crisp Swiss meringues with soft, chewy centres are arranged into a wreath and topped with softly whipped yoghurt cream and plenty of summer fruit. It’s fun to assemble, beautifully festive, and ideal for sharing.
Ingredients
Meringues
- 6 large egg whites
- 280g caster sugar
Yoghurt cream
- 1 cup (250 ml) cream, cold
- ¾ cup (190 g) Re probiotic natural yoghurt
- 1 tbsp icing sugar, to taste
- 1 tsp vanilla extract
- 1 tsp powdered gelatine
- 1 Tbsp cold water
To serve
- 1 ½ cups strawberries, halved or sliced
- 1 cup raspberries
- ½ mango, peeled and sliced into thin ribbons
- Small handful fresh mint leaves
- 2-3 tbsp pistachios, chopped
- 40g white chocolate, roughly chopped
Instructions:
- Preheat the oven to 95°C. Line two baking trays with baking paper.
- Place the egg whites and sugar into a clean, heatproof bowl set over a pot of gently simmering water (the base of the bowl shouldn’t touch the water). Whisk constantly for 3-5 minutes, until the sugar has completely dissolved - rub a little mixture between your fingers to check for any remaining grains.
- Transfer the mixture to a stand mixer and whisk on medium speed for 6-8 minutes, until the meringue is thick and glossy. Increase the speed for the final minute or so, until firm peaks form. Spoon or pipe meringues in a mix of sizes (small to large) onto the trays. Use the back of a spoon to create indents in some of the larger ones to hold the cream.
- Bake for 2 hours. Turn the oven off and leave the meringues inside to cool completely.
- To make the cream, sprinkle the gelatine over the cold water and leave to bloom for 5 minutes. Microwave for 8-10 seconds until melted, then set aside to cool slightly. Whip the cream, icing sugar and vanilla in a stand mixer to soft peaks. With the mixer on low, slowly pour in the melted gelatine. Remove from the mixer and gently fold through the yoghurt until smooth. Chill until needed.
- When ready to assemble, carefully remove the meringues from the trays and arrange them in a wreath shape on a large platter. Spoon or pipe the yoghurt cream onto and between some of the meringues. Decorate generously with the fruit, mint leaves, pistachios and chopped white chocolate.
- Tips • Make sure all equipment is clean and completely free of grease, and that no egg yolk gets into the whites. • Assemble just before serving so the meringues stay crisp. • Meringues can be made up to 3 days ahead and stored in an airtight container.
