Meringue wreath with raspberry and puffed up cranberries

Method

1. To make the puffed up cranberries place all of the ingredients into a heavy-based saucepan and bring to the boil over a medium heat. Lower the heat to a simmer and allow to bubble gently for fifteen minutes with a lid on top. Do not to stir the ingredients but shake the pot a few times.

2. Leave the lid on and allow to sit overnight. It is important not to remove the lid at all as the steam helps the cranberries to puff up. The next morning, they are ready to spoon over your wreath or to use in other festive baking.

3. To make the wreath preheat your oven to 130°C and line a flat baking tray with a sheet of parchment. Cut the sheet of parchment in two and slightly overlap the two pieces of paper on the baking tray.

4. Wipe your mixing bowl and the whisk attachment with some white malt vinegar. Put egg whites and salt into the clean mixing bowl. Whisk lightly until the colour begins to change then add half of the caster sugar and whisk until stiff.

5. Turn the speed on the mixer down and add the rest of the sugar a tablespoon at a time. Add cornflour and vinegar and beat them in.

6. Scoop the mixture a large spoon at a time onto the parchment, make a wreath shape and swirl the peeks.

7. Bake for 15 minutes at 130°C, then reduce the heat to 120°C. Cook for 1 and a half to 2 hours depending on your oven. Watch carefully so it does not get too brown (if you have a glass door) but do not open the oven.

8. 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. Allow to cool completely.

9. Gently spoon the stiffly whipped cream onto the meringue just before you want to serve. Spoon the mashed raspberry over the cream and dot the cranberries onto the wreath.