Ring of jewels
“From Heaven I fall, though from earth I begin, No lady alive can show such a skin. I’m bright as an angel, and light as a feather” Jonathan Swift, ‘On Snow’
Serves 8
7 egg whites 450g caster sugar 2 tsp cream of tartar 2 tbsp cornflour 300g fresh cranberries 200ml cold water 350ml double cream 150ml Irish cream 100g icing sugar, plus extra for dusting 100g crushed pistachios 150g white chocolate, broken into small pieces
Preheat the oven to 100°C/gas mark ¼ and line a large, flat baking tray with parchment paper. In a stand-alone mixer, whisk the egg whites for 3-4 mins until frothy and the mixture does not slip around when moved from side to side.
Adjust to a low whisk speed and gradually add 350g of the sugar, spoonful by spoonful, making sure all of it is incorporated each time.
Once done, set the whisk on a high speed and whisk for 8 mins until the mixture forms white, glossy peaks and is firm enough to stay in place. Fold in the cream of tartar and the cornflour. Bake for 2 hrs, then turn the heat off and leave in the oven for at least 8 hrs. In the meantime, place the cranberries in a saucepan and cover with water. Simmer for 5 mins, drain, then chill half of the cranberries until needed. Place the remaining cranberries in a liquidiser and puree until smooth. Transfer the mixture to the saucepan and add the 200ml of water and remaining sugar. Simmer, stirring occasionally, for 2-3 mins until the sugar has dissolved. Bring to the boil, then keep on the boil for 8-10 mins until the liquid is thick and syrupy. Strain into a plastic container and discard the remains in the sieve. Chill until needed.
In a large bowl, combine the double cream with the Irish cream and sift in the icing sugar. Whisk with an electric whisk for 5-6 mins until soft peaks form. Add half of the pistachios and fill a piping bag without a nozzle with the cream mixture.
Using a palette knife, remove the meringue from the paper and transfer to a serving plate. Make several indentations in the side of the meringue with a knife, then pipe two thirds of the cream into the meringue, so the filling is inside. Pipe the remaining cream in dots on top of the meringue, then top with the cooked cranberries. Place half of the white chocolate pieces into a microwaveable bowl and microwave for 1 min, then stir until smooth. Drizzle the melted white chocolate over the meringue, then scatter over the remaining pieces of chocolate and pistachios. Drizzle with the chilled cranberry syrup, dust with icing sugar and serve.