Black Forest Wreath

Meringue

1. Dissolve Actiwhite in the water and allow to soak for 5-10 minutes.
2. In a separate bowl, mix the caster sugar and light brown soft sugar together.
3. Add half of the mixed sugar to the Actiwhite and mix for 1 minute on slow speed, then 5 minutes on fast speed.
4. Add the remaining sugar to the mixture over two minutes on slow speed.
5. Gently fold in the cocoa powder.
6. Pipe 0.400 of meringue into an 8-inch ring, then pipe 16 120g shells around the ring.
7. Dry meringues at 110°C for 90 minutes.
8. Turn oven off and allow meringue to continue drying out overnight.

Instant Cream

1. Add water to a mixing bowl, fitted with a whisk.
2. Over low speed, add the Instant Cream.
3. Scrape down using the whisk.
4. Whip on high speed for 4 minutes.

5. Fold in the Bakels Dark Cherry Filling to the instant cream.

Assembly / Decoration

1. 1. Pipe the dark cherry cream around the top of the wreath.
   2. Place 10 fresh cherries and chocolate alternatively around the wreath.
   3. Dust with sweet snow to finish.

Yield: 4 Wreaths

• Actiwhite® Meringue Mix
• Instant Cream