A showstopping Christmas layer cake filled with cranberry compote, whipped mascarpone frosting and crowned with a sweet meringue wreath. Slice to reveal the festive red and green layers!
To make the meringue wreaths, whisk 60g (2oz) egg whites until they form soft peaks. Add 120g (4oz) caster sugar a spoonful at a time and whisk at maximum speed until you have firm peaks. Add 1 tsp white wine vinegar and 1 tsp vanilla extract at the end and mix them in. Divide the meringue into two bowls and tint them red and green (or just red and leave rest white). Trace 2x15cm (6in) circles on baking paper. Transfer meringue to piping bags fitted with differest star tips and pipe on the inside of the circle to create the wreath, alternating the colours as you like. Bake in a 100C (215F) oven for 30 minutes then turn the oven off and leave to cool completely. Carefully peel off the paper and transfer onto cake (be careful they are quite fragile).