Step 1

Preheat your oven to 150C/130C Fan. Line a LARGE baking tray with baking parchment.

Step 2

Whisk the egg whites with an stand mixer – I use my Kitchen Aid until they form stiff peaks – when you reach this stage, start adding the sugar 1tsp at a time. Once all of the sugar is incorporated it should be glossy!

Step 3

One at a time, whisk in the white wine vinegar, then the cornflour, then the vanilla and whisk until smooth!

Step 4

Using a small bowl in the middle of the parchment paper, dollop the mixture around it so that once you remove the bowl, it’ll be a ring shape like a wreath!

Step 5

I use a tablespoon and do a large spoonful for each dollop and go round the small bowl till I have used all the mixture up. I then use a fork so spike up little bits to give it texture!

Step 6

Carefully lift out the bowl and bake in the oven for 1 hour – turn off the heat of the oven and leave to cool completely in the oven, without opening the door. I bake my meringues late at night, and leave them to cool overnight to make things easier!

Step 7

Prepare your fruit – chop up any fruits such as the strawberries, and clean all the berries thoroughly! Whip up the double cream with the icing sugar.

Step 8

Spread/dollop/pipe the whipped up cream onto the meringue and then add the fruit on top! Add a few mint leaves for colour, and sprinkle with icing sugar! I also used a little edible glitter for a bit of Christmas cheer! Enjoy!