When it comes to summer, nothing quite beats that moment when big boxes of red cherries start to appear in the fruit aisles of the supermarket. Once a year, nature treats us to these sweet red ruby gems and we suggest you make the most of their short availability.

Impressive to look at and even more impressive once tasted, this recipe for Christmas wreath meringue, not unlike a traditional pavlova but a little more Christmas-inclined, is a sure favourite. Top with a generous portion of fresh cream and cherries and you have the perfect Christmas day dessert. Happy holidays.

Spoonful’s Christmas Wreath Meringue

Ingredients

Meringue Base:
300g egg whites
300g caster sugar
300g pure icing sugar
45g corn flour

Toppings:
500ml whipping cream
2 tsp vanilla extract
¼ cup caster sugar
1 small punnet of strawberries
1 small punnet of cherries
½ small punnet of red currants
icing sugar for dusting

Method

  1. Preheat oven to 120°C and line a flat baking tin with grease proof paper. Trace a circle of a 20cm round tin onto the paper.
  2. Whip egg whites and gradually add the casting sugar until stiff peaks form.
  3. Sift icing sugar and cornflour into mixture and fold in.
  4. Spoon the meringue mixture onto the grease proof paper, making sure to stay in the lines of the traced circle and leaving the centre hollow to create a wreath-like shape.
  5. Place in oven and bake for one hour, then turn off oven and leave meringue to cool inside (this is the real secret to a standing meringue).
  6. Whip cream together gradually, adding the caster sugar and vanilla until soft peaks form.
  7. Once meringue is cool, take out of oven and carefully transfer to your serving platter. Generously spoon whipped cream on top of it and decorate with the ripe red fruits to your preference and finally dust with icing sugar for a snow-like effect.

Red Hill Cherry Farm
61–69 Prossors Lane, Red Hill

Hours
Mon to Fri 10am–4pm
Sat & Sun 9am–4pm
(until mid January)

(03) 5989 2237

Spoonful
543 High Street, Prahran

Hours
Mon to Sat 7.30am–4.30pm
Sun 8am–4pm

(03) 9521 5212