Christmas cranachan pavlova wreath recipe
 Cranachan is a traditional Scottish dessert of oats, fruit and cream, and is the inspiration for this twist on a classic pavlova. Perfect for the festive season, it’s packed with berries and decorated with rosemary-sprigs to represent Christmas trees. 6 large egg whites 350g/12oz caster sugar 1 tsp white wine vinegar 1 tsp cornflour 6 large egg whites 350g/12oz caster sugar 1 tsp white wine vinegar 1 tsp cornflour knob of butter 25g/1oz light muscovado sugar 75g/2½oz porridge or old-fashioned oats 600ml/20fl oz double cream2 tbsp whisky200g/7oz blueberries450g/1lb raspberries50g/1¾oz pomegranates seeds knob of butter 25g/1oz light muscovado sugar 75g/2½oz porridge or old-fashioned oats 600ml/20fl oz double cream 2 tbsp whisky 200g/7oz blueberries 450g/1lb raspberries 50g/1¾oz pomegranates seeds rosemary sprigsicing sugar, for dusting rosemary sprigs icing sugar, for dusting Method To make the meringue, preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking paper and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm/6in circle in the centre of the larger circle to make a ring. This is the template for your wreath. Put the egg whites in a clean mixing bowl and whisk with an electric mixer until light. Gradually add the sugar a little at a time, whisking on maximum speed, until it’s all incorporated and the whites are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.Spoon the meringue onto the ring drawn on the baking paper. Using a large spoon, make a shallow trench in the meringue all the way around the ring, for the cream and fruit to sit in. Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, or until the outside is hard but still white. Turn the oven off and leave the pavlova inside with the door ajar for at least an hour or overnight to cool and dry.To make the filling, melt the butter in a small frying pan. Add the 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.Whip the cream until soft peaks form when the whisk is removed. Stir in the whisky, two-thirds 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. To decorate, add a few rosemary sprigs to look like small Christmas trees, sprinkle with the remaining oats and dust with icing sugar. To make the meringue, preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking paper and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm/6in circle in the centre of the larger circle to make a ring. This is the template for your wreath. To make the meringue, preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking paper and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm/6in circle in the centre of the larger circle to make a ring. This is the template for your wreath. Put the egg whites in a clean mixing bowl and whisk with an electric mixer until light. Gradually add the sugar a little at a time, whisking on maximum speed, until it’s all incorporated and the whites are stiff and glossy. Put the egg whites in a clean mixing bowl and whisk with an electric mixer until light. Gradually add the sugar a little at a time, whisking on maximum speed, until it’s all incorporated and the whites are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites. Spoon the meringue onto the ring drawn on the baking paper. Using a large spoon, make a shallow trench in the meringue all the way around the ring, for the cream and fruit to sit in. Spoon the meringue onto the ring drawn on the baking paper. Using a large spoon, make a shallow trench in the meringue all the way around the ring, for the cream and fruit to sit in. Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, or until the outside is hard but still white. Turn the oven off and leave the pavlova inside with the door ajar for at least an hour or overnight to cool and dry. Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, or until the outside is hard but still white. Turn the oven off and leave the pavlova inside with the door ajar for at least an hour or overnight to cool and dry. To make the filling, melt the butter in a small frying pan. Add the 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. To make the filling, melt the butter in a small frying pan. Add the 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. Whip the cream until soft peaks form when the whisk is removed. Stir in the whisky, two-thirds of the oats and half the raspberries. Whip the cream until soft peaks form when the whisk is removed. Stir in the whisky, two-thirds 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. Spoon the cream into the trench in the meringue. Arrange the remaining raspberries, blueberries and pomegranate seeds on top. To decorate, add a few rosemary sprigs to look like small Christmas trees, sprinkle with the remaining oats and dust with icing sugar. To decorate, add a few rosemary sprigs to look like small Christmas trees, sprinkle with the remaining oats and dust with icing sugar. Recipe tips When whisking the egg whites, it's crucial your bowl and whisk are free from grease. If in doubt, dab some kitchen paper in lemon juice or white vinegar and use it to wipe the bowl and whisk.