A delicious Christmas Dessert by Catherine Fulvio
Preheat the oven to 140°C/fan 120°C/gas 1. Line 2 baking trays with parchment paper. Draw to 2 circles – 22cm in diameter, ensuring that you can see the shape through the paper.
Place the egg whites in a clean, dry bowl, whisk the egg whites until stiff but not dry. Gradually whisk in half of the caster sugar, a tablespoon at a time. Fold in the remaining caster sugar, the chocolate and the cocoa powder.
Spoon the meringue mixture into a piping bag with a plain nozzle. Following the outline of the circles, pipe small rosettes around and fill in the circle of each circle. Secure the parchment paper to the baking sheet with a little meringue mixture to ensure the paper doesn’t lift in the oven.
Bake immediately for 1½ hours until set. When they’re done, leave them in the oven with the oven door slightly open so that the meringues can cool.
Combine the caster sugar, water and cinnamon in a saucepan and bring to the boil, reduce the heat, simmer for about 5 to 6 minutes until a syrup forms. Set aside to cool completely. Remove the cinnamon stick and pour the syrup over the fruit.
Fold the Avonmore custard and Avonmore whipped cream together.
To assemble, place the meringue layer on a cake stand, spoon the custard cream onto the meringue. Spoon some of the berries in the centre. Place the next meringue layer on top. Spread Avonmore caramel cream over the top. Arrange a few more berries on the top. Spread the toasted hazelnuts over. Sprinkle the pomegranate seeds around the edge of the meringue leaving space in the centre to pile up the mini meringues. Insert the sprigs of rosemary around.