Cranberry Eton mess trifle

You can prepare this showstopper earlier in the day then simply assemble just before guests arrive.

Serves 16 • Ready in 1hr 30mins, plus cooling

for the vanilla meringues

2 egg whites

100g golden caster sugar

1tsp vanilla extract

1tsp cornflour

1tsp white vinegar for the fruity layer

600g cranberries

250g golden caster sugar

3tbsp thickening granules

250g raspberries for the mascarpone custard

500g mascarpone

50g golden caster sugar

1tbsp vanilla extract

500g carton vanilla custard for the cake layer

290g Madeira cake

150g Ratafia biscuits

150ml Disaronno amaretto liqueur for the topping

300ml double cream, whipped edible gold stardust (from Waitrose) you will need

2 baking trays lined with baking parchment; a piping bag fitted with a large plain nozzle; and a deep trifle bowl

1 For the meringues, heat the oven to 150C/Gas Mark 2. Whisk the egg whites with an electric mixer until stiffly peaking. add the sugar 1tbsp at a time, whisking as you go. stir the vanilla, cornflour and vinegar together until smooth, then whisk with the egg whites.

2 spoon the mixture into the piping bag. Pipe around 12 mini meringues onto the trays and bake for 1hr until firm. leave the meringues to cool in the oven with the door open, then store in an airtight tin.

3 For the fruity layer, put the cranberries and sugar into a pan with 300ml water. bring to the boil and simmer for 12mins until the cranberries are tender. add the thickening granules and heat for 2-3 more mins until the juice is thickened. Remove from heat, add the raspberries and cool.

4 For the mascarpone custard, blitz the mascarpone in a processor with the sugar and vanilla extract. Pour in the custard and blend together until just combined.

5 to assemble the trifle, cut the cake in half lengthways, then again in thin slices. arrange half the slices at the base of the bowl, sprinkle over half the Ratafia biscuits, then drizzle on half the Disaronno. spoon on half the fruity mix, then put the mascarpone custard into the piping bag and pipe over the fruit. top with the rest of the cake, Ratafias and Disaronno, then spoon on the remaining fruit.

6 to finish, pipe over the whipped cream. When it’s time to serve, top with meringues and a sprinkle of stardust. Per serving: Cals 506, Fat 29g,

Sat fat 17g, Carbs 46g

What could be more festive than layers of ruby fruits with vanilla meringue and luscious custard?