You will need


Preheat oven to 150°C/300°F/Gas Mark 2

FOR THE MERINGUES: Line a baking tray with parchment / baking paper and draw a 20cm circle as a guide for the wreath.

Separate the egg whites, place them in a clean bowl and whisk, with an electric whisk, until they form soft peaks. Gradually add the sugar in stages, as you continue to whisk on a high speed.

Gently fold in the sieved organic cocoa powder and mix in the white wine vinegar / cornflour paste. Keep whisking until stiff peaks form.

Using a spatula, place the meringue in a disposable piping bag fitted with a large plain nozzle. Pipe the meringue in rings on the circle you drew previously, making the inner and outer sides slightly higher than the centre - this creates a groove where your topping will eventually sit. Leave a large void in the centre of the wreath. You can pipe any left over meringue into little meringue ‘kisses’ to adorn your wreath but make sure they are spaced well away from the wreath.

Put the meringue in the oven for 10 minutes and then drop the temperature to 130°C/250°F/Gas Mark 1/2. Bake for a further 1 hour or until the meringue no longer sticks to the greaseproof paper and feels firm (may take another 15 minutes).

Turn the oven off and leave the meringue to dry in the oven with the door closed until completely cool. You can keep the meringue in an airtight container until required.

FOR THE TOPPING: Melt the chocolate chips and leave to cool for 10 mins. Whip the cream until it holds its shape but do not over whip it, then gently stir through the melted chocolate and vanilla essence. You may wish to reserve a little melted chocolate to dip your meringue kisses and / or drizzle over the fruit later.

FINISHING: Fill the groove in the top of the meringue with chocolate cream. Place the candied oranges, red currants, raspberries and chocolate holly leaves around the top of the circle. You can also use a fork to drizzle left over chocolate over the fruit.

HOW TO MAKE CANDIED ORANGE SLICES: Boil the water and granulated sugar until the sugar has fully dissolved.

Slice the oranges and place them in the water. Gently simmer for 35 minutes, keeping them submerged (place a piece of greaseproof paper on top of the water).

Remove the oranges from the water and place on a wire rack to cool - they will be sticky. Coat them in granulated sugar to make them easier to handle. You can make these oranges well in advance and store them in a sealed container in the fridge until required.

HOW TO MAKE CHOCOLATE HOLLY LEAVES: Make a holly leaf template and trace around it onto some baking paper / parchment. Turn the parchment over so the ink doesn’t come in contact with your chocolate.

Place the Chocolate Chips in a disposable piping bag, submerge the end (with chocolate in it) into boiling water in a microwave proof jug. Microwave in 30 second increments until just melted, then ‘massage’ the last little lumps until completely smooth.

Snip the end of the bag off and pipe along the holly leaf templates. Slide the greaseproof paper with the piped leaves onto the back of a metal baking sheet and place in the fridge until cool. Gently peel the leaves from the paper. You can store these in a container in the fridge until required.