Christmas Cranachan Pavlova Wreath

Ingredients

For the pavlova:

• 6 large egg whites
• 1 ¾ cups caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornstarch

Other items:

• 2 tbsp butter
• ⅞ cup of porridge or old-fashioned oats
• 2 tbsp muscovado sugar
• 2 ½ cups of heavy cream
• 2 tbsp Scotch whisky
• 2 cups blueberries
• 4 cups raspberries
• ½ cup pomegranate seeds
• Sprigs of rosemary, to decorate
• Powdered sugar, to serve

Instructions

1. 1
   Preheat the oven to 325F/160C/140C Fan/Gas 3. Line a large baking sheet with baking parchment and draw a 12in/30cm circle in the middle of the paper. Draw a 6in/15cm circle in the centre of the larger circle to make a ring.
2. 2
   Put the egg whites in a clean mixing bowl and whisk with an electric whisk until light. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.
3. 3
   Spoon the meringue onto the ring drawn on the baking parchment. Using a large spoon, make a shallow trench in the meringue for the cream and fruit to sit in.
4. 4
   Transfer to the oven and immediately reduce the temperature to 275F/140C/120C Fan/Gas 1. Bake for 1 hour - 1 hour 15 minutes, until the outside is hard but still white. Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry.
5. 5
   Melt the butter in a small frying pan. Add the muscovado sugar and oats and fry over a medium heat until the oats are lightly golden brown and the sugar has melted and coated the oats. Leave to cool.
6. 6
   To assemble, whip the cream until soft peaks and stir in the whisky. Stir in 2/3 of the oats and half the raspberries. Spoon the cream into the trench in the meringue. Arrange the remaining raspberries, blueberries and pomegranate seeds on top and decorate with a few rosemary sprigs, to look like small Christmas trees. Sprinkle with the remaining oats. To serve, dust with powdered sugar and cut into wedges.