Meringue

• 6 whites
• 300g fine sugar
• ¾ teaspoon white vinegar
• 1 teaspoon cornmeal
• 1 teaspoon vanilla paste
• 80g almonds

Fruit

• 1 bottle of mulled wine
• 3 heads
• A handful of apricots
• 3 plums
• A handful of blackberries
• A handful of cherries
• 2 tablespoons caster sugar (optional)

Filling

• 600ml double cream
• 1 teaspoon vanilla paste
• 30g icing sugar

1. 1Heat the oven to 120°C (fan). Line 3 baking trays with baking paper, draw a 20cm circle on each and turn the paper over.
2. Whisk in the egg whites and sugar until the mixture is thick, shiny and firm. Add the vinegar, cornmeal and vanilla. Use a little of the meringue to stick the baking paper to the tray, then divide the mixture between the circles, twisting it to the edges. Scatter the remaining almonds over. Bake for 1 hour, then turn off the oven and let the meringues cool completely in the oven.
3. Pour the hot wine into a saucepan and add the cinnamon sticks, vanilla and orange peel flakes. Add the horseradish, dried apricots and plums at the same time and cook gently for 10 minutes.
4. Add the blackberries and cherries and cook for 8–10 minutes. When everything is soft, let the fruit cool in the hot wine.
5. When the mulled wine has cooled, remove all the fruit from the pan, raise the heat, and allow the mulled wine to boil until thick and glistening – about 5–8 minutes.
6. To meet it, sprinkle the cream, vanilla and icing sugar until you reach a soft peak. Attach one meringue to a plate with a little cream, then layer the meringues with cream and fruit and drizzle the hot wine syrup over the top.

Michelle Evans-Fecci recipe from Prynhawn Da

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