Meringue wreath

Whip the double cream (400 ml) to soft peaks. Put the chocolate hazelnut crème (2 tbsp) into a small piping bag fitted with a medium nozzle, then add half of the whipped cream. Gently squeeze together to mix. Pipe the chocolate cream into each meringue nest (1 pack) and top with raspberries (to taste) and a scattering of chopped hazelnuts (to taste). Arrange the nests spaced apart in a wreath shape on a large serving board.

Spread ½ tsp each of lemon curd (2 tbsp) onto the bases of quarter of the mini meringues (2 packs), then spoon 1 tsp each of whipped cream onto the bases of the other quarter. Sandwich and arrange among the nests.

Briefly whisk some of the passion fruit (1 pouch) into the remaining cream, making sure the mix doesn’t become too wet. Sandwich the remaining mini meringues with the passion fruit cream and dot around the wreath.

Decorate with more strawberries (to taste) and blueberries (to taste). If you have any leftover whipped cream, pipe this in rosettes around the wreath. Scatter with the pistachios (to taste) and edible flowers (to taste) and mint leaves (to taste), if using. Serve the salted caramel sauce (to taste) and raspberry coulis (to taste) in little bowls dotted around the wreath for dipping, if you like.