Recipe: Still haven't decided on a Christmas dessert? Here's an easy one that still has the wow factor

- Pre-heat the oven to Gas 3 170C (140C for fan assisted)
- Whisk the egg whites till stiff peaks form.
- Gradually whisk in the sugar, a tablespoon at a time, till the mix is shiny and glossy and holds a firm shape.
- Mix the cornflour with the vinegar and whisk in.
- Line a baking sheet with baking parchment. Use a 25cm/10 inch dinner plate to mark out a circle on the parchment.
- Spoon the egg whites all around the edge of the circle in a ‘wreath’ shape, leaving an empty space in the middle.
- Pile up the sides with the egg white and swirl it around.
- Smooth along the top of the circle to flatten slightly, leaving swirly edges round the sides.
- Pop the meringue in the oven. Turn down the oven temperature to Gas 1 140C (120C for fan assisted) and bake for about an hour, or until set and crisp.
- Turn off the oven and leave the meringue inside to dry out as the oven cools down. This is best done overnight. (Once cool, it will keep for a couple of weeks, wrapped and stored in an airtight in a tin)
- When ready to serve, whisk the cream to thick peaks.
- Pop your wreath onto a serving plate or board.
- Spread the cream on top of of the wreath and put a dob into the circle in the middle, but don’t fill it right up.
- Scatter the mandarin segments and cherries around the top of the wreath. Tuck the chocolate stars into the cream in the centre. Arrange sprigs of rosemary around the wreath.
- Finish off with a dusting of icing sugar then drizzle with melted chocolate.