Festive Christmas Wreath Dessert

Christmas Dessert Berry Meringue Wreath

Our edible festive wreath is as delicious as it is Insta-worthy. Featuring the sweetest of berries, crisp meringues and macarons, plus David Jones’ incredibly creamy hand-churned ice cream, it’s the perfect finish to your Christmas feast.

Prep 20 mins
Cooking 20 mins (plus freezing, cooling)
Serves 8-10 500g

INGREDIENTS

David Jones Frozen Raspberries
2 tbs icing sugar, sieved
Juice of ½ lemon
Fresh raspberries, blueberries and sliced strawberries, to serve
David Jones Raspberry Macarons, to serve
Real Turkish Delight, diced, to serve
1L David Jones White Chocolate & Raspberry Ice-Cream, to serve
David Jones Frozen Raspberries, extra, to serve

MERINGUES 
2 egg whites
80g caster sugar
80g icing sugar, sieved

RASPBERRY CRÈME FRAÎCHE
300g crème fraîche
150ml pouring cream
100g icing sugar, sieved
125g fresh raspberries
Juice of ½ orange

METHOD

1 Place the frozen raspberries, icing sugar, lemon juice and 100ml hot water in a food processor and blend, scraping down sides occasionally, until smooth. Set aside ¾ cup of the raspberry mixture, then place the remaining amount in an airtight container and place in freezer until required.

2 To make the meringues, preheat oven to 100°C (conventional) and line a large baking tray with baking paper. Place the egg white, caster sugar and a pinch of salt in an electric mixer and whisk for 5-6 mins until firm peaks form. Fold in the icing sugar to combine. Spoon the mixture into a piping bag fitted with a star nozzle.

3 Pipe the meringue mixture onto the prepared tray in 2cm-diameter peaks. Bake for 15-20 mins until meringues are dry and crisp. Turn off oven and allow to cool completely. Store meringues in an airtight container for up to 3 days.

4 To make the raspberry crème fraîche, place the crème fraîche, cream and half the icing sugar in a bowl and whisk until soft peaks form. Place the raspberries in a bowl with the orange juice and remaining icing sugar, and crush with a fork. Fold the raspberry mixture into the crème fraîche mixture to form a ripple. Place in the fridge until required.

5 To serve, spoon dollops of the raspberry crème fraîche in a large circle on a chilled platter, leaving a little space in between every second dollop. Crumble a little meringue into each space. Scatter the fresh berries over the crème fraîche and intersperse with the raspberry macarons, meringues and Turkish Delight. Place small scoops of the raspberry sorbet and David Jones Ice Cream on top of the crushed meringue, drizzle with reserved raspberry puree, crumble over extra frozen raspberries and serve immediately.

DO-AHEAD TIP
• The raspberry sorbet and meringues an be made several days in advance, while the raspberry crème fraîche can be made the day before.
• Place a tray lined with baking paper in the freezer to chill. Pre-scoop your sorbet and ice cream onto the prepared tray and freeze until you’re ready to serve, then simply add to the wreath just before serving.

Also try our Choc-cherry ripple ice-cream cake