Cranberry & Orange Meringue Wreath

1. Heat your oven to 140°C/Fan 120°C/Gas 1. Line a baking tray with baking paper. Draw a 25cm-wide circle on it. Inside the circle, draw a 15cm-wide circle to create a ‘wreath’ shape.

2. Pour the egg whites into a large, clean, grease-free bowl (ideally not plastic). if you're using whole eggs, separate the whites from the yolks, then store the yolks in an airtight tub in the fridge, ready to turn into custard or add to omelettes and quiches. Use electric beaters to whisk the egg whites till they form stiff peaks when you lift the beaters. Add 175g caster sugar, 1 tbsp at a time, whisking well between each addition till the egg whites are thick, stiff and glossy.

3. Add the vinegar and cornflour to the bowl and whisk in to combine. Spoon the meringue onto the baking tray to create a wreath shape, using the circles you drew as a guide. Bake for 1 hr–1 hr15 mins till just set (this gives you a marshmalloy middle). Try not to open the oven, which will help prevent the pavlova from cracking.

4. When the meringue is done, turn off the oven and leave it there for 2-3 hrs or overnight to cool and firm up. Once it's cool, remove from the oven and carefully transfer to a serving plate.

5. While the pavlova cooks, make the cranberry compote. Tip the cranberries into a small pan. Add 75g caster sugar. Finely grate in the zest from half the orange, then grate the rest of the orange zest onto a separate plate for later. Squeeze in the juice from half the orange. Add the cinnamon and ginger. Set the pan on a medium heat and warm, stirring often, till the sugar has dissolved. Turn the heat down a little and simmer for 4-5 mins till it has thickened and the cranberries have started to burst. Take off the heat and leave to cool. You can transfer to a tub or bowl and store in the fridge overnight.

6. Pick the soft tips off a couple of rosemary sprigs. Use electric beaters to whip the cream until very soft peaks just start to form (don't over whip it).

7. Spoon the cream on top of the meringue. Spoon the cranberry compote over the top. Tuck a few rosemary sprigs around the wreath, then sprinkle over the remaining orange zest. Serve within 30 mins of being assembled. This is best eaten on the day it's made.