• 1 small bunch of fresh mint
• Selection raspberries, cherries or strawberries
• 75ml Baileys
• 300ml fresh cream, whipped
• 1 tbsp icing sugar
• 50g caster sugar
• u00bd lemon, juiced
• 125g raspberries
• 1 tsp white wine vinegar
• 2 tsp cornflour, sifted
• 250g caster sugar
• u00bc tsp salt
• 4 egg whites, at room temperature

1. Preheat the oven to 110˚C/90˚C fan/gas mark ¼ and line a baking tray with parchment paper. Use a 22cm round baking tin to trace a circle on the paper, then draw another circle (about 13cm wide) within the larger circle.
2. Use an electric whisk to beat the egg whites and salt for a few minutes until soft peaks form.
3. Beat in the sugar, one tablespoonful at a time, until the meringue is stiff and shiny. Fold in the cornflour and vinegar.
4. Use a tablespoon to scoop out a dollop of the meringue and place it in the ring between the two circle lines on the parchment paper. Repeat until a ring of meringue is complete.
5. Create a second layer of meringue on top of the first, then gently smooth the top with a spoon or palette knife.
6. Bake for two hours, then turn off the oven and leave the meringue inside to cool completely.
7. Meanwhile, blend all the ingredients for the berry sauce until smooth. Refrigerate until needed.
8. Sieve the icing sugar into the cream and whip until nearly stiff, fold the Baileys liqueur through the whipped cream.
9. When the meringue has cooled, transfer to a serving dish and spread whipped cream over the wreath. Drizzle over the berry sauce and decorate with the berries and mint leaves.