Spiced Christmas meringue wreath

Impress your guests with this glittery meringue, topped with cranberries and chocolate.

Serves: 10

Preparation time: 15 minutes

Cooking time: 1 hour

Cooling time: 3 hours

Reviews (0)

0.0/5 stars Av. customer rating

You will need

Preheat the oven to 120°C, fan 100°C, gas mark ½ and line a baking tray with baking parchment.
In a large, clean glass bowl, whisk the egg whites until firm peaks form. Add the sugar, then fold in the spice; whisk until smooth.
Spoon the mixture onto the baking tray in a wreath shape. Bake for 1 hour, then turn off the oven and leave the wreath in the oven for 3 hours. Transfer to a wire rack to cool completely.
Just before you're ready to serve, melt the white and dark chocolate in separate heatproof bowls set over - but not touching - gently simmering water.
Whisk together the Greek yogurt, double cream and 2 tablespoons of the icing sugar, until medium peaks form. Spoon on top of the meringue.
Put the cranberries in a bowl with the remaining icing sugar and half of the lustre. Roll the berries to coat, then scatter them over the meringue.
Drizzle over the chocolate and sprinkle over the remaining lustre.

Cook's tip: Use the leftover egg yolks in a homemade custard or mayonnaise.

Foodie Sally reveals top tips for ensuring you get marvellous meringues.

Add products to your trolley individually or simply add them all and remove any you don't need later.