Ingredients
Method
1.Freeze 75g raspberries in an airtight container for 2 hours.
2.Process until finely chopped and freeze until required. In the same food processor bowl, purée 125g raspberries with icing sugar. Push through a fine sieve over a small bowl. Cover and refrigerate.
3.Slightly overlap two baking paper sheets to make a wider sheet. Trace a round with a 40cm bowl, then in its centre another round with a 30cm bowl for chocolate ring template.
4.Stir chocolate in a heat-proof bowl over a saucepan of simmering water until melted. Don’t let the bowl touch the water. Using the template as a guide, drop spoonfuls of chocolate into the ring. Spread thickly and evenly with the back of a spoon to fill ring. Let it set.
5.Lift chocolate ring of paper and move to a serving board. Put macaroons and macarons around the ring. Layer with strawberries, a few cherry halves, pomegranate and raspberries.
6.Crush meringues over wreath, then sprinkle with raspberries and flowers. Dust with icing sugar. Drizzle with raspberry sauce. Serve in individual bowls with remaining raspberry sauce and whipped cream.
