Cranberry and orange meringue parfait

Cranberry and orange meringue parfait

Make a week ahead and freeze

Makes up to 24

• 500g cranberries
• 4 tbsp. caster sugar
• 1 litre double cream
• 350g meringues
• Grated zest of 2 oranges
• Few drops vanilla

NB: Makes 1 large or 24 small individual portions

Method

Line either the deep pie dish or the mini muffin tray with Clingfilm.

Place the cranberries and the sugar in the cast aluminium sauce pan and place on the simmering plate or a low heat setting, until the sugar is melted.

Remove from the heat and cool the pan down quickly over a bowl of ice.

Whisk the cream until soft and thick.

Add the orange zest and vanilla and fold in the cooled cranberries and any of the syrup which has formed.

Crumble in the meringues and combine gently.

Spoon into the lined pie dish or muffin tray.

Cover with cling film.

Place into the freezer for at least 8 hours.

Remove from the freezer 20 minutes before serving. Place into the Portmeirion gratin dish, unmould from the Clingfilm.

Before taking to table and decorate with cranberry sauce, pomegranate seeds and edible seasonal decorations.