CRANBERRY & RASPBERRY PROSECCO JELLIES
3 eggwhites ¾ cup caster sugar Edible gold leaf (optional, see tip)
20g gelatine leaves 2 cups cranberry juice
⅔ cup Bickford’s raspberry flavoured cordial
125g punnet fresh raspberries
300ml thickened cream 2 tbsp icing sugar
125g mascarpone cheese
1. To make meringue kisses, preheat oven to 120°C. Line 2 large oven trays with baking paper. Beat eggwhites and sugar in a medium heatproof glass bowl over a saucepan of gently simmering water with a handheld electric mixer for about 6 minutes or until glossy firm peaks form, being careful the bowl does not touch water.
2. Fill a large piping bag fitted with a 1cm plain tube with eggwhite mixture. Pipe 1cm-, 2cm- and 3cm-wide meringue kisses on trays, 2cm apart. Bake for 1½ hours or until they are firm to touch. Allow to cool in oven with door ajar. These can be made up to 3 days ahead and stored in a container in a cool, dry place. Using a soft, food-safe brush, apply small amounts of gold leaf to meringues.
3. To make jelly, soak gelatine in cold water for 5 minutes or until soft. Heat cranberry juice and cordial in a saucepan until just hot. Squeeze liquid from gelatine leaves and add to cranberry juice. Stir until dissolved. Allow to cool slightly. Slowly add prosecco and stir to combine. Place two raspberries in the bottom of 8 x 200ml wine glasses. Pour in jelly mixture. Chill for at least 3 hours or overnight.
4. To make mascarpone cream, beat cream and sugar with an electric mixer until beginning to thicken. Add mascarpone and beat until dollop consistency. When ready to serve, spread cream on top of set jellies and top with meringue kisses. Cut remaining raspberries in half lengthways and place on top to decorate. Serve.
You can use edible gold leaf in either sheets or loose leaf. Both are available from eBay or cake decorating stores. We used a new, inexpensive soft paintbrush to apply and brush on gold leaf.