Clementine, cranberry & pistachio meringue wreath
This stunning dinner party dessert makes a showstopping centrepiece – the individually portioned pieces make serving really simple
- Prep:25 mins
Cook:1 hrs 30 mins
- Serves 10
- More effort
Nutrition per serving
- kcal 304
- fat 17g
- saturates 8g
- carbs 32g
- sugars 31g
- fibre 2g
- protein 4g
- salt 0.1g
- 4 large egg whites
- 200g caster sugar
- 100g fresh or frozen cranberries
- 75g caster sugar
- 300ml pot double or whipping cream
- 2 small clementines, zested, then peeled and sliced
- 2 tbsp orange liqueur (optional)
- 100g pistachios (slivered ones look nice, but use chopped if you can’t find them)
You can make the meringue wreath up to 3 days before serving. Once cool, place on a tray lined with baking parchment and cover with cling film. The cranberries can also be cooked and stored in the fridge for 3 days.
Heat oven to 140C/120C fan/gas 2 and cut a piece of baking parchment large enough to line your biggest baking sheet. Using a plate as a template, draw a circle roughly 28cm in diameter onto the parchment, then flip it over onto the baking sheet so the pencil marks don’t come into contact with the meringue.
Put the egg whites in a large, clean bowl and beat with an electric whisk until doubled in volume and holding soft peaks. Add the sugar 1 or 2 tbsp at a time, whisking continuously, until the meringue is stiff and shiny, and the sugar has been used up.
Dab a blob of meringue on each corner of the parchment to stick it to the baking sheet. Using the circle as a guide, spoon 10 mounds of meringue onto the parchment in a wreath shape. Create a little divot in the centre of each one with the back of a teaspoon. Bake for 1 hr 30 mins, then leave in the oven to cool completely (overnight if you can).
Put the cranberries and sugar in a saucepan and bring to a simmer. Turn up the heat and boil for 1-2 mins, until you have a sugary syrup, but the cranberries are still whole. Leave to cool completely.
When you’re ready to serve, place the meringue wreath on a large board or plate. Pour the cream into a bowl, and add the zest and liqueur, if using. Whip until the cream just holds soft peaks. Fill each meringue crevice with a spoonful of cream, then top with 1-2 slices of clementine and some cranberries. Drizzle some cranberry syrup and sprinkle generously with pistachios, then let everyone dive in.