Raspberry Cream & Meringue Tree
Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 25 people
Difficulty level: 3 out of 4
10 Ingredients
- 900milliliter Pura Double Thick Cream
- 300milliliter Pura Double Thick Cream, to serve
- 1/2 cup caster sugar
- 375grams raspberries, save 125 g to serve
- 2teaspoons vanilla bean paste
- 500grams woolworths meringue nests
- 1/2 bunch mint, leaves picked
- 125grams blueberries
- 2tablespoons hazelnuts, roughly chopped, blanched and toasted
- 25grams white chocolate, shaved
Method
Step 1 of 4
Place sugar, half the raspberries and 2 tbs water in a small saucepan over medium heat. Cook, stirring, for 8 minutes or until sugar has dissolved and mixture has thickened. Remove pan from heat and stand for 1 hour
or until completely cool.
Step 2 of 4
Place cream and vanilla in a large bowl and whisk until just thickened (ensure not
to over-whisk). Spoon raspberry mixture over cream, then fold to create a marbled effect.
Step 3 of 4
Arrange 8 meringues in a circle on a platter, then place 2 meringues in the centre. Top each meringue with a dollop of cream mixture, then continue layering with remaining meringues and cream mixture to create a tree shape.
Step 4 of 4
Arrange mint leaves, blueberries and remaining raspberries on meringue tree. Scatter over hazelnuts and chocolate. Serve immediately with extra raspberries and extra cream.
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