Saturday Morning With Jack Tame

Festive Wreath This dessert is always a standout at Christmas and it’s actually very easy to make! Dress it up with whatever gorgeous fruit and berries you fancy to suit your menu.   Serves 10-12  7 egg whites 340g caster sugar (about 1 ½ cups + 2 tablespoons) 1 ½ teaspoons vinegar (can use lemon juice but I find vinegar more reliable)  Topping 400mls cream, whipped 100g mascarpone 2 teaspoons vanilla extract  Fruit – I used strawberries and thinly sliced mango  ¼ cup almond flakes or anything else you like (I added pieces of pistachio cranberry nougat)  Preheat oven to 130 C. Line a flat tray with baking paper. Draw a 28cm circle on the baking paper.  Make the meringue: Beat egg whites until soft peak stage. Add the sugar a tablespoon at a time, beating for about 20 seconds between each addition. It’s important to not rush this phase and to keep beating after all the sugar has been incorporated until it is stiff, glossy and the sugar has dissolved. At this point add the vinegar and beat for 1 minute more.  A