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Makes 8

Meringue kisses

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

600ml prosecco

125g pun­net fresh rasp­ber­ries

Mas­car­pone cream

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.

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