Topped Vanilla Crème Crown

Instructions

1. Bake off from frozen, no need to thaw first. Bake for 18 minutes at 190°C. Once the pastry is a crispy golden brown allow to cool for 5 mins.
2. Make your whipped cream; using a hand mixer or immersion blender, whip the cream in a sturdy bowl with tall sides, until it forms medium soft peaks.
3. Cover half the crown with enough whipped cream to create a soft wavy layer. Ensure at least half of the vanilla centre and nuts are still visible
4. Evenly scatter berries over the cream.
5. Evenly scatter meringue pieces and dust over the berries
6. Drizzle the cream and berries with caramel sauce in an even zigzag.