Mulled clementine meringue wreath

This impressive dessert is so easy to put together.

SERVES 8 PREP 40min, plus overnight cooling COOK about 1½hr

• 4 medium egg whites

• 200g caster sugar

• 1tsp cornflour FOR SYRUP AND TOPPING

• 75g caster sugar

• 100ml white wine

• 2 clementines, zest pared, then peeled and sliced into 8 rounds

• 100g fresh cranberries

• 2 cinnamon sticks

• 2 star anise

• 4 cloves

• 300ml double cream

• 3tbsp icing sugar, sifted

• 1tsp vanilla extract

1 Preheat oven to 140°C (120°C fan) mark 1. Draw a 25cm circle on baking parchment, turn over; put on to a baking sheet.

2 Using a handheld electric whisk, beat egg whites to stiff peaks. Gradually add sugar, whisking constantly, until thick and glossy. Beat in cornflour.

3 Secure parchment to baking sheet with dots of meringue. Spoon 8 equal mounds of meringue around the circle, touching slightly, to make a wreath shape. Flatten middle of each mound slightly with the back of a spoon. Bake for 1½hr, then cool completely in oven, ideally overnight.

4 For syrup, heat sugar, wine and 100ml water in a large frying pan over medium heat, stirring to dissolve sugar. Add zest, cranberries and spices. Turn up heat; bubble for 15min, or until reduced and syrupy. Strain into a jug. Set aside.

5 Transfer to a serving plate. Whip cream, icing sugar and vanilla to soft peaks; spoon on to mounds. Top with fruit, drizzle with syrup and serve.

GET AHEAD Prepare to end of step 4 up to a day ahead. Cool; store meringue at room temperature, loosely covered. Cover and chill syrup. Complete recipe to serve.