EVEN MORE DESSERT HACKS!

Sweet dreams are made of these…

CHRISTMAS ETON MESS WREATH SERVES 8 PREP 30 MINS + FREEZING COOK 5 MINS

250g raspberries 1 tbsp icing sugar, plus extra to dust 300g white chocolate melts 200g coconut macaroons, quartered 6 raspberry macarons 6 strawberry macarons 250g punnet small strawberries 200g cherries 1 pomegranate, halved, broken into small pieces 25g mini plain meringues crumbled frozen raspberries, edible flowers (optional), whipped cream (optional), to serve

1 In a food processor bowl, puree 125g raspberries with icing sugar. Push through fine sieve over small bowl. Cover and refrigerate.

2 Slightly overlap two baking paper sheets to make a wider sheet. Trace a round with a 40cm bowl, and in its centre another round with a 30cm bowl, for chocolate ring template.

3 Stir chocolate in a heatproof bowl over a saucepan of simmering water until melted. Don’t let the bowl touch the water. Using the template as a guide, drop spoonfuls of chocolate into ring. Spread thickly and evenly with the back of a spoon to fill ring. Let it set.

4 Lift chocolate ring off paper and move to a serving board. Put macaroons and macarons on top of ring. (If you can’t find macarons you could use pastel coloured mini meringues. Sandwich with lemon curd, if liked.)

5 Layer with strawberries, cherries, pomegranate and remaining whole raspberries. Top with meringues, crumbled raspberries and flowers. Dust with icing sugar and drizzled raspberry sauce. Serve with whipped cream, if liked.