Olive Magazine
Cassis Meringues Recipe with Champagne Cream

Pavlova wreath

Published: November 20, 2015 at 10:08 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

This cassis meringue wreath with champagne cream is a real show-stopping dessert but it's easy to make for the festive season. A stunning Christmas dessert decorated with cherries and mint leaves.

Nutrition:
NutrientUnit
kcal417
fat20.2g
saturates12.5g
carbs49.6g
fibre0.2g
protein3.2g
salt0.2g
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Try this impressive Christmas pavlova wreath, then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas.

Looking for more pavlova recipes? Check out our classic pavlova, Black Forest pavlova, Baileys chocolate pavlova and plenty more.

Ingredients

  • 225ml (about 6 eggs) or use a carton of egg white eggs whites, at room temperature
  • 350g white caster sugar
  • 1 tsp white wine vinegar
  • 50ml cassis, plus more for decoration
  • (these are a darker red) Luxardo maraschino cherries
  • (dipped in egg white and then caster sugar and left to dry) frosted mint leaves
  • 300ml double cream
  • champagne or sparkling wine

CHAMPAGNE CREAM

  • 300ml double cream
  • 150ml champagne (or other sparkling wine)

Method

  • STEP 1

    Heat the oven to 150C/fan 130C/gas 2. Whisk the egg whites in a stand mixer until stiff peaks form, then whisk in the sugar a couple of tablespoons at a time. Once all the sugar has been whisked in, keep whisking for another 5 minutes then whisk in the vinegar. You should have a very thick, glossy meringue.

  • STEP 2

    Using a large serving spoon and spatula, push spoonfuls of meringue at intervals onto 2 baking sheets lined with baking paper – they should fall off the spoon in oval shapes. Drizzle the cassis quickly over the meringues using a jug with a narrow pouring lip, and slide the trays straight into the oven. Bake for 5 minutes, then turn the heat down to 120C/fan 100C/gas 1/2 and cook for a further 30 minutes, or until they have risen and feel set. Turn off the oven and leave them in for 30 minutes before cooling.

  • STEP 3

    To make the champagne cream, whip the cream to soft peaks, then whisk in the champagne. To assemble, arrange the meringues on a serving plate using the cream to fix them in place. Spoon some more cream between the meringues, then drizzle over more cassis and dot with the cherries and mint leaves.

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