Make the sugared cranberries

• Heat the water and granulated sugar in a saucepan until the sugar dissolves, then let cool slightly.
• Toss the cranberries in the syrup, drain and roll them in granulated sugar.
• Spread on a tray and leave to dry.

Whip the meringue

• Whisk the egg whites in a stand mixer until soft peaks form.
• Gradually add the caster sugar and whisk until thick and glossy.
• Fold in the cornflour and white wine vinegar.

Shape and bake the wreath

• Spoon the meringue onto a lined baking tray and shape it into a ring.
• Bake at 120 °C until crisp and dry, then leave to cool in the switched-off oven.

Whip the cream

• Whip the chilled double cream to soft peaks.

Assemble the wreath

• Spread the whipped cream over the cooled meringue ring.
• Dot with blueberry jam and scatter over the sugared cranberries and pomegranate seeds.
• Finish with mint leaves and serve.