• Lilydale is now locally grown in WA
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Day #12 Melt Hearts with a Show-Stopper Dessert

Day #12 Melt Hearts with a Show-Stopper Dessert

Saturday 20 December, 2014

It’s a show-stopper! Our Chocolate Meringue Twig Wreath with Cherries and Ganache looks grand, is simple to construct and tastes like a drop from heaven. Go the extra mile and make special memories with this sweet treat, everyone will enjoy.

Tip: The trick to making the perfect meringue is to make sure there is a little humidity in the air.

Chocolate Meringue Twig Wreath with Cherries and Ganache

Serves: 8-10
Preparation time: 1 hour
Cooking time: 1 ½ hours + cooling


  • 1 Tblsp corn flour
  • 2 Tblsp Dutch cocoa
  • 5 egg whites, at room temperature
  • a pinch salt
  • ½ tsp cream of tartar
  • 1¼ cups caster sugar
  • 300ml thickened cream lightly whipped
  • 250g cherries


1Preheat oven to 100C.  Sift the corn flour and cocoa together and set aside.

2Place the egg whites, salt and cream of tartar in the bowl of an electric mixer and beat until soft peaks appear. Gradually add the caster sugar, a little at a time, until stiff peaks form and sugar has dissolved.

3Using a spatula, gently fold the sifted corn flour and cocoa through the egg whites until just combined.

4Line 3 baking trays with baking paper and trace a 27cm circle on one of the trays. Spoon 4 cups of the meringue onto the paper creating a ring. Using a 1cm plain pipe and piping bag, pipe the remaining meringue into twigs of varying lengths between 8-12cm. Bake for 1½ hours. Turn off the oven and allow to cool in the oven.

5To assemble, gently place the meringue disc onto a large serving platter.  Dollop with the cream and top with meringue twigs. Arrange the cherries in amongst the twigs and then drizzle with the ganache. Serve immediately.



  • 100g dark chocolate, cut into small pieces
  • 1/3 cup cream


1Combine the chocolate and cream in a saucepan and heat over low heat. Stir until the chocolate has dissolved.

2Pour into a bowl and allow to cool.

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