Raspberry meringue Christmas wreath

SERVES 12 PREP AND COOK TIME 3 HOUR 30 MINUTES (+ COOLING TIME)

300g frozen raspberries, thawed

¼ cup (40) icing sugar

⅔ cup (160ml) water

8 egg whites

2 cups (440g) caster sugar

2 teaspoons white wine vinegar

1 tablespoon cornflour

12 fresh bay leaves

100g white chocolate Melts green paste food colouring, optional

125g fresh raspberries

275g Raffaellos, approximately small edible pink flowers ROSEWATER CREAM

2 cups (500ml) cream

¼ cup (40g) icing sugar

1 tablespoon rosewater 1 Preheat the oven to 110°C (90°C fanforced). Grease three large oven trays; line with baking paper.

2 Process the thawed raspberries, icing sugar and the water until smooth. Push raspberry purée firmly through a fine sieve over a small bowl; discard the seeds.

3 Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the caster sugar, beating until sugar is dissolved. Beat in the vinegar and the cornflour on low speed until just combined.

4 Spoon half the meringue into a large piping bag fitted with a large plain tube. Pipe meringues, 5cm-6cm in diameter, leaving space for spreading. Using a pastry brush, brush a little of the raspberry purée on meringues, swirling gently to create a brush-stroke effect. Repeat with remaining meringue and purée to make 24 meringues.

5 Bake meringues for 1 hour 30 minutes or until dry to touch, swapping trays halfway through. Cool in oven with the door ajar.

6 Meanwhile, wash and dry leaves. Melt chocolate; tint green with a tiny amount of colouring. Brush chocolate over underside of leaves; refrigerate until set. Peel away leaves.

7 ROSEWATER CREAM Beat the cream, sifted icing sugar and rosewater in a bowl with an electric mixer until soft peaks form.

8 Arrange the meringues in a wreath shape on a platter or board. If you can’t fit all the meringues on the platter, reserve the remaining ones and plate when serving. Decorate with the fresh raspberries, Raffaellos, flowers and leaves, joining with a little Rosewater

Cream. Dust with a little more sifted icing sugar. Serve with the remaining raspberry purée and Rosewater Cream.

Not suitable to freeze. Chocolate suitable to microwave.