Recipe: Clementine Meringue Wreath


A great centrepiece dessert for the festive season. it gets a wow long before before taste it. The spiced port syrup and clementine segments, over whipped cream and a crunchy, chewy, meringue.



  • 140 g egg whites
  • 140 g caster sugar
  • 140 g icing sugar

Fruit And Syrup

  • 6 satsumas (or clementines)
  • 1 cinnamon stick
  • 250 g caster sugar
  • 1 clove
  • 4 juniper berries
  • 1/2 tsp root ginger, grated
  • 1/2 tsp cracked black pepper
  • 50 ml water
  • 100 ml port

To Construct

  • 300 ml double cream
  • a few sprigs of fresh mint
  • 80 g toasted almond flakes
Whip up the meringue

Step 1

Whip Up The Meringue

Separate your eggs so that the 140g of egg whites can be placed into a clean, dry mixing bowl and whisked up to stiff peaks. Add the caster sugar a little at a time as you whisk, then do the same with the icing sugar. Transfer the meringue mixture to a piping bag with a star nozzle once it is super stiff.

Pipe meringue

Step 2

Pipe Meringue

Draw around a small plate on sheet of non-stick baking paper to form a ring as a guide and turn this over, marked side down, on a baking tray. Use the marker to pipe small rosettes of meringue (about 5cm across) around in a circle, each one just touching the last. Pipe smaller rosettes in between the larger ones both on the inside and outside of the ring. All rosettes should have a spiked peak on them if possible.


Step 3


Bake in an oven at 110°C for 90 minutes, so they are crisp on the outside but still pale, then switch the oven off and leave the wreath to cool inside.

Segments and syrup

Step 4

Segments And Syrup

Peel the satsumas and separate into their individual segments, removing as much pith as possible. Place all the other ingredients into a large saucepan and heat to a boil. Let it bubble for 5 minutes to reduce slightly before tipping in the fruit segments and cooking for another minute. Transfer the whole mixture to a bowl to cool.

Whip cream and construct

Step 5

Whip Cream And Construct

Whip the double cream to stiff peaks and transfer to a piping bag. Pipe over the cooled pavlova so that there is plenty of cream for the fruit to bed into. Arrange the cooled, and now sticky, Satsuma segments into the cream, then drizzle with extra syrup. Finish with a scattering of flaked almonds and tiny sprigs of mint.

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