Baileys & Raspberry Meringue Wreath

• total tid: 1 hour

Ingredienser

6 large egg whites

300g sugar or sweetener

1 tsp vanilla extract

1 tsp cornflour

1 tsp white vinegar

Topping:

Fresh or frozen raspberries

30g melted chocolate

A handful mint leaves

500ml cream whipped

35ml Baileys

Fremgangsmåte

Preheat oven to 140 degrees fan.

Beat the eggs until they are stiff white peaks then gradually add in the sweetener and vanilla until shiny and glossy.

Mix together the cornflour and vinegar and fold into the meringue.

Line a large tray with baking paper and draw a 12 inch circle and and a 6 inch inner circle, then turn the paper over, trim to the size of your baking tray and dollop on the meringue thickly in the wreath outline.

Using a knife or spoon to dig a slight trench through the centre for the cream to go into when cooked.

Place in the oven and turn down to 130 and cook for around an hour and 15 and leave in the oven to fully cool, don’t open the oven until cool, I left it overnight!

Then whip the cream adding in the baileys, dollop onto the wreath and top with the raspberries and drizzle the melted chocolate! Then add a few mint leaves, divine!!