Meringue Wreath with Summer Berries

Draw a 26cm circle on a large piece of baking paper, then draw a 10cm circle inside it. Place ink-side down on a large, greased flat baking tray.

Preheat the oven to 130°C (not fan bake).

Whisk the egg whites to soft peaks then gradually beat in the sugar, 2 tablespoons at a time. Keep whisking until the sugar has dissolved and the meringue is thick and glossy.

Add the vanilla and lemon juice and beat for 2 minutes.

Place 12 large, heaped spoonfuls of the meringue around the inside of the circle, making sure they are touching. Leave the inner circle empty. Use the back of a spoon to make indents in each meringue where the cream will sit.

Bake for 1½ hours until the outside and base are crisp. Turn off the oven and allow the meringue to cool completely in the oven.

To serve: Whisk the cream, mascarpone and vanilla together to soft peaks. Dollop over the meringue and garnish as desired. Serves 10–12.

Topping suggestions: Fresh berries, raspberry coulis or lemon curd to marble through the cream, chopped nuts, praline or toffee shards, edible flowers, pomegranate seeds, freeze-dried fruit, edible gold or silver stars.