Mary Berry served up a festive cranachan pavlova wreath with whisky, oats and berries on Mary Berry’s Highland Christmas.
The ingredients for the meringue are: 6 large egg whites, 350g caster sugar, 1 tsp white wine vinegar and 1 tsp cornflour.
For the filling: knob of butter, 25g light muscovado sugar, 75g porridge or old-fashioned oats, 600ml double cream, 2 tbsp whisky, 200g blueberries, 450g raspberries and 50g pomegranates seeds.
To decorate: rosemary sprigs and icing sugar, for dusting.
See Mary’s Christmas recipes in her book titled: Mary Berry’s Christmas Collection
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