Wreath shaped Christmassy pavlova

Preheat the oven to 120 degrees Celsius. Draw out on a piece of grease proof paper a circle 22cm in diameter (11cm radius) and then draw a smaller circle inside that of 14cm in diameter (7cm in radius). You will put the meringue inbetween these two lines.

Put all 4 egg whites into a bowl and whisk on high speed for about 4 minutes until stiff peaks begin to form. Lower the speed and add the caster sugar a tbsp at a time giving each spoonful about 30 seconds to mix in. The mixture should be glossy and form stiff peaks when you pull the whisk away

Turning off the whisk, sprinkle over the cornflower and white wine vinegar and fold it in slowly.

Put your meringue onto the grease proof paper you prepared and then put that onto a baking tray and put it in the oven for 2hrs.

For the coulis Blend together the the raspberries caster sugar and lemon juice until well combined For the whipped cream Whip the double cream with a whisk either with a hand whisk or an electric mixer for about 5 minutes until thick.

Spread the whipped cream over the meringue, pour on top the raspberry coulis and then place on the fruits