Christmas eton mess wreath

Christmas eton mess wreath is a quick, crowd-pleasing dessert that is great served with raspberry sauce and whipped cream

By Jennene Plummer
  • 30 mins preparation
  • 5 mins cooking
  • Serves 8
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  • 250 gram raspberries
  • 1 tablespoon icing sugar, plus extra to dust
  • 300 gram white chocolate melts
  • 200 gram coconut macaroons, quartered
  • 6 raspberry macarons
  • 6 strawberry macarons
  • 250 gram punnet strawberries
  • 200 gram cherries, stoned
  • 1 pomegranate, halved, broken into small pieces
  • 25 gram mini plain meringues
  • edible flowers, ¾ cup whipped cream to serve


  • 1
    Freeze 75g raspberries in an airtight container for 2 hours.
  • 2
    Process until finely chopped and freeze until required. In the same food processor bowl, purée 125g raspberries with icing sugar. Push through a fine sieve over a small bowl. Cover and refrigerate.
  • 3
    Slightly overlap two baking paper sheets to make a wider sheet. Trace a round with a 40cm bowl, then in its centre another round with a 30cm bowl for chocolate ring template.
  • 4
    Stir chocolate in a heat-proof bowl over a saucepan of simmering water until melted. Don’t let the bowl touch the water. Using the template as a guide, drop spoonfuls of chocolate into the ring. Spread thickly and evenly with the back of a spoon to fill ring. Let it set.
  • 5
    Lift chocolate ring of paper and move to a serving board. Put macaroons and macarons around the ring. Layer with strawberries, a few cherry halves, pomegranate and raspberries.
  • 6
    Crush meringues over wreath, then sprinkle with raspberries and flowers. Dust with icing sugar. Drizzle with raspberry sauce. Serve in individual bowls with remaining raspberry sauce and whipped cream.