A showstopping dessert which embodies all the colours and flavours of Christmas, topped with clementines, pomegranate seeds and a sweet honeyed and spiced Drambuie glaze…

Preparation time: 1hr
Cooking time: 1hr 30min
Serves: 12

1. Preheat the oven to 140ºC, Fan Oven 120ºC, Gas Mark 1. Line a large baking sheet with a piece of non-stick baking paper. Place a dinner plate upside down on the paper and draw round it, then turn the paper over so the pencil marks are underneath. Use this circle as a template for your wreath.
2. In a large clean bowl whisk the egg whites until soft peaks form. Add the sugar 1tbsp at a time whilst still whisking, until the meringue is stiff and glossy, and all of the sugar has dissolved.
3. Spoon the meringue in large blobs in a circle shape around the guide on the paper until you have a wreath shape. Bake in the oven for 1½hr then turn the oven off and leave the meringue to cool completely in the oven to avoid cracking.
4. Zest the clementines and set the zest aside. Peel the clementines then slice into rounds, before setting aside.
5. Pour the clementine juice into a medium-sized pan and add the sugar. Heat gently until the sugar has fully dissolved, then bring to a boil and simmer until thickened. Stir through the Drambuie and pomegranate molasses. Remove from the heat and allow to cool. The syrup can be kept refrigerated for up to 2 days.
6. When you are ready to serve, whip the cream with the clementine zest, vanilla and Drambuie until thickened and just holding its shape. Spoon the cream onto the wreath, then top with the clementine slices. Drizzle with some of the syrup and pour the rest into a jug to serve alongside. Scatter with pomegranate seeds and mint leaves.

More super Christmas recipes inside this week’s issue of My Weekly, including cook ahead Christmas dishes and great festive baking! Our Special, Your Best Ever Christmas is also packed with festive recipes – it’s available in our shop.