Pavlova wreath

Method

1. Cut a square of parchment to fit your baking tray then cut this in two. Lightly grease the tray and press the two rectangles of parchment on to the tray.

2. Heat the oven to 130°C.

3. Set aside two teaspoons of the vinegar. Soak the rest up with some kitchen towel and wipe down the bowl, the whisk, a spatula and any other implements you are using. This will ensure there is no grease on them and allow the egg whites to completely whip up.

4. Put egg whites and salt into the cleaned mixing bowl. Whisk lightly until the colour begins to change. Add half of the caster sugar and whisk until stiff. Turn the speed on the mixer down and add the rest of the sugar a tablespoon at a time.

5. Sieve in the cornflour and lightly beat, add two small teaspoons of vinegar and lightly beat.

6. Scoop the mixture in a circle onto the prepared parchment. Swirl slightly so it looks like a Christmas wreath. Cook in the heated oven for 15 minutes at 130°C. Then reduce the heat to 120°C and cook for one-and-a-half to two hours depending on the oven.

7. When the meringue is done it should slide off the baking tray onto a plate. You can then pull the paper gently out from underneath on both sides. Because it is cut in two it should pull away easier.

8. Dot fresh whipped cream and then top with candied cranberries and pomegranate seeds, add some green springs of rosemary and other fruit for decoration.