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Ingredients

• 8 egg whites, at room temperature
• 1/4 teaspoon salt
• 2 cups caster sugar
• 2 tablespoons cornflour
• 2 teaspoons white vinegar
• 300ml thickened cream
• 1 tbsp icing sugar mixture
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon mixed spice
• 1 cup fresh cherries, stems intact
• chocolates to decorate

Method

1. Preheat oven to 120’C and line 2 baking trays.
2. In a stand mixer, whisk egg whites and salt with electric until stiff peaks form.
3. Add sugar gradually allowing to combine well.
4. Add cornflour and vinegar and whisk for a further 5 minutes until thick and glossy.
5. Make 6 – 8 individual meringues by placing large spoonfuls of  the mixture onto the baking paper.
6. Reduce oven temperature to 100’C and bake for 1.5 hours. Once cooked, turn oven off and allow to cool completely inside.
7. Meanwhile, combine cream, icing sugar, cinnamon and mixed spice in a stand mixer and beat until peaks form.
8. Arrange meringues on a round serving dish in a wreath shape.
9. Decorate with cream, cherries and chocolates. Refrigerate until serving.

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