Ingredients
Method
1.Reserve 75g of the raspberries. Process remaining 125g raspberries and icing sugar until pureed. Push puree through a fine sieve over a small bowl; cover, refrigerated until required.
2.Place two sheets of baking paper, slightly overlapping on a work surface to created a wider sheet. Using a 30cm bowl, trace a round. Using a second 20cm bowl, trace a second round in the centre of the first round. You will now have a template for the chocolate ring.
3.Stir chocolate in a heatproof bowl over a saucepan of gently simmering water (don’t allow the bowl to touch water) until melted. Using template as a guide, drop spoonfuls of chocolate inside ring, then using the back of a spoon, spread chocolate thickly and evenly to fill ring. Stand until set.
4.Carefully transfer chocolate ring to a large serving board. Place macarons equally around the ring, scattering with strawberries, cherries (halve some of the cherries and removes the stones, if you like) and remaining raspberries.
5.Crush mini meringues over the wreath; scatter with flowers, if using. Dust with a little icing sugar and drizzle with a little raspberry sauce.
6.Serve wreath with remaining raspberry sauce and whipped cream in separate bowls.
This is a great gluten-free dessert option, served with gluten-free ice-cream or sorbet.
Note
