Festive Eton Mess Christmas Wreath

Festive Eton Mess Christmas Wreath

Build your Christmas wreath with layers of mousse, meringue, cream and berries. Serve to your family and friends for a happy Christmas get together!

  • 1 Hr, 35 Mins
  • Serves 8

  • 6 Sunny Queen Free Range Egg Whites
  • 300 g Caster Sugar
  • 1 pinch Sea Salt
  • 500 g Cream Cheese
  • 525 ml Thickened Cream
  • 70 g Icing Sugar
  • Juice of ½ a Lemon
  • 10 ml Vanilla Essence
  • Raspberries & Strawberries (a large handful of each)
  • 10 ml Vanilla Essence
  • 2 tablespoons Icing Sugar Mixture
  • Cherries, red berries, fresh holly or green leaf garnish and raspberry coulis to present or chocolate shards and brandy snap
  • Step 1.

    Whisk 300ml thickened cream, vanilla essence and icing sugar mixture together until thick. Cover and refrigerate.

  • Step 2.

    Beat cream cheese, icing sugar & vanilla with a paddle mixer until smooth and slightly aerated. Add 225ml thickened cream and continue to beat until smooth. Add lemon juice and mix through.

  • Step 3.

    Roughly chop strawberries in halves or quarters – add these and the raspberries to the mix, and mix again very briefly so berries are partly broken up and mixed in. Cover and refrigerate.

  • Step 4.

    Preheat oven to 120°c

  • Step 5.

    Place the egg whites into a clean and dry bowl that has been wiped with white vinegar. Beat with an electric whisk on a medium speed until it forms stiff peaks.

  • Step 6.

    With your mixer still running, gradually add the caster sugar and salt, then whisk on a high speed for 7 to 8 minutes, or until white and glossy. To test whether it's done you can pinch some between your fingers – if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.

  • Step 7.

    Line 2 large baking trays with greaseproof paper. Divide the mixture between each tray, then use the back of a spoon to shape and swirl it across the trays, leaving a 3cm gap around the edges. Bake in the oven for 1 hour 10 minutes, or until crisp on the outside and a little soft and sticky inside. Once cooked, leave the meringues to cool.

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