Ekani Ella Mary Berry’s meringue wreath is a light, crisp-on-the-outside, soft-in-the-centre dessert that looks festive without feeling heavy. Shaped into a beautiful wreath and filled with softly whipped cream and fresh fruit, it is perfect for Christmas, celebrations, or special family gatherings. The flavour is gently sweet, airy, and balanced, making it an ideal finish to a rich meal. This recipe uses a classic oven-baked meringue method that is simple but rewarding when done carefully.
What Is Mary Berry Meringue Wreath?
A meringue wreath is a ring-shaped pavlova-style dessert made from whipped egg whites and sugar, baked slowly to dry it out while keeping a marshmallow-like centre. Once cooled, it is filled and decorated just before serving. Mary Berry’s approach focuses on stability, clean flavours, and an elegant presentation that does not require advanced decorating skills.
Other Popular Mary Berry Recipes
Why This Recipe Is Worth Trying
- Show-stopping dessert – Looks impressive with minimal effort
- Light and airy texture – Perfect after a heavy meal
- Make-ahead friendly – Meringue can be baked in advance
- Customisable filling – Works with many fruits
- Naturally gluten-free – Suitable for many guests
Essential Ingredients to Make Mary Berry Meringue Wreath
- Egg whites – 4 large, at room temperature
- Caster sugar – 225 g
- Cornflour – 2 teaspoons
- White wine vinegar – 1 teaspoon
- Double cream – 300 ml
- Icing sugar – 1 tablespoon
- Vanilla extract – 1 teaspoon
- Fresh berries (strawberries, raspberries, or mixed berries) – 200 g
Handy Kitchen Tools for Best Results
- Electric hand mixer or stand mixer
- Large clean mixing bowl
- Baking tray
- Baking parchment
- Spoon or piping bag
- Cooling rack
Step-by-Step Guide to Making Mary Berry Meringue Wreath
- Prepare the oven – Preheat the oven to 150°C (130°C fan). Line a baking tray with parchment and draw a circle about 20 cm wide with a smaller circle inside to form a wreath guide.
- Whisk the egg whites – Beat the egg whites until stiff peaks form and the mixture looks glossy.
- Add sugar gradually – Add the caster sugar one spoonful at a time, whisking well after each addition until the meringue is thick and shiny.
- Stabilise the meringue – Gently fold in the cornflour and vinegar using a metal spoon.
- Shape the wreath – Spoon or pipe the meringue onto the drawn circles, shaping a neat ring and creating soft peaks for texture.
- Bake slowly – Place in the oven and immediately reduce the temperature to 140°C (120°C fan). Bake for 1 hour.
- Cool gradually – Turn off the oven and leave the meringue inside with the door slightly open until completely cool.
- Prepare the filling – Whip the double cream with icing sugar and vanilla until soft peaks form.
- Decorate before serving – Fill the centre of the wreath with cream and scatter over fresh berries.
What I Got Wrong (And How I Fixed It)
- Meringue cracked – Oven temperature was too high; lowering it helped.
- Weeping meringue – Sugar was added too quickly; slower mixing fixed this.
- Flat wreath shape – Whipping whites to proper stiff peaks made a difference.
- Soft base – Allowing longer cooling time improved texture.
Healthier Version of Mary Berry Meringue Wreath
- Lighter cream – Use whipped Greek yogurt instead of double cream
- Less sugar topping – Rely on fruit sweetness
- Smaller portions – Slice thinner wedges
- Fruit-heavy filling – Reduce cream and increase berries
Ingredient Substitutions for Mary Berry Meringue Wreath
- Caster sugar – Superfine sugar
- White wine vinegar – Lemon juice
- Double cream – Mascarpone loosened with yogurt
- Mixed berries – Mango, passion fruit, or kiwi
Pairing Ideas: What to Serve With Mary Berry Meringue Wreath
- After-dinner coffee – Balances sweetness
- Fresh fruit salad – Keeps the dessert light
- Berry coulis – Adds colour and flavour
- Festive drinks – Sparkling water or prosecco
Expert Tips to Make a Perfect Mary Berry Meringue Wreath
- Use a clean bowl – Any grease affects whipping
- Add sugar slowly – Ensures a stable meringue
- Do not rush baking – Low and slow is essential
- Cool completely in the oven – Prevents cracking
- Decorate just before serving – Keeps meringue crisp
- Store fillings separately – Avoids softness
Creative Ways to Customize Mary Berry Meringue Wreath
- Chocolate drizzle – Melted dark chocolate on top
- Citrus twist – Add orange zest to the cream
- Festive spices – Light dusting of cinnamon
- Nutty finish – Sprinkle toasted flaked almonds
Storing Mary Berry Meringue Wreath the Right Way
- Unfilled meringue – Store in an airtight container for up to 2 days
- Keep away from moisture – Dry environment is essential
- Do not refrigerate plain meringue – Causes stickiness
- Fill just before serving – Best texture
How to Reheat Mary Berry Meringue Wreath (If Needed)
Meringue should not be reheated. Serve at room temperature for the best texture and flavour.
Nutritional Breakdown (Per Serving)
- Calories: ~280 kcal
- Carbohydrates: ~40 g
- Fats: ~12 g
- Protein: ~4 g
- Sugar: ~35 g
Mary Berry Meringue Wreath Recipe
A meringue wreath is a ring-shaped pavlova-style dessert made from whipped egg whites and sugar, baked slowly to dry it out while keeping a marshmallow-like centre. Once cooled, it is filled and decorated just before serving. Mary Berry’s approach focuses on stability, clean flavours, and an elegant presentation that does not require advanced decorating skills.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
-
Egg whites – 4 large, at room temperature
-
Caster sugar – 225 g
-
Cornflour – 2 teaspoons
-
White wine vinegar – 1 teaspoon
-
Double cream – 300 ml
-
Icing sugar – 1 tablespoon
-
Vanilla extract – 1 teaspoon
-
Fresh berries (strawberries, raspberries, or mixed berries) – 200 g
Instructions
-
Prepare the oven – Preheat the oven to 150°C (130°C fan). Line a baking tray with parchment and draw a circle about 20 cm wide with a smaller circle inside to form a wreath guide.
-
Whisk the egg whites – Beat the egg whites until stiff peaks form and the mixture looks glossy.
-
Add sugar gradually – Add the caster sugar one spoonful at a time, whisking well after each addition until the meringue is thick and shiny.
-
Stabilise the meringue – Gently fold in the cornflour and vinegar using a metal spoon.
-
Shape the wreath – Spoon or pipe the meringue onto the drawn circles, shaping a neat ring and creating soft peaks for texture.
-
Bake slowly – Place in the oven and immediately reduce the temperature to 140°C (120°C fan). Bake for 1 hour.
-
Cool gradually – Turn off the oven and leave the meringue inside with the door slightly open until completely cool.
-
Prepare the filling – Whip the double cream with icing sugar and vanilla until soft peaks form.
-
Decorate before serving – Fill the centre of the wreath with cream and scatter over fresh berries.
FAQs
How do I stop chicken from drying out in a fragrant traybake?
Use bone-in, skin-on chicken pieces and avoid overcooking. Covering the tray loosely with foil for the first half of cooking helps keep the meat moist, then uncovering allows the skin to brown.
Can I prepare a fragrant chicken traybake ahead of time?
Yes, you can marinate the chicken with spices, herbs, and oil up to 24 hours in advance. Keep it covered in the fridge and bring it to room temperature before baking for even cooking.
Why are my spices burning in the traybake?
Spices can burn if the oven is too hot or if they sit directly on the tray without oil. Mixing the spices well with oil and chicken juices helps protect them and keeps the flavour balanced.
How do I know when the chicken traybake is fully cooked?
The chicken is ready when the juices run clear and the thickest part reaches 75°C. The skin should be golden and the meat should pull away easily from the bone.
Wrapping It Up
Mary Berry’s meringue wreath is a beautiful, light dessert that brings elegance to any table without complicated techniques. Crisp, airy, and filled with fresh flavours, it is a reliable festive centrepiece that feels special every time it is served.
