Pre-heat oven to 130°C / 110°C fan assisted / gas mark 1 / 275°F.

Pour two egg whites into an extremely clean mixing bowl and whisk until almost firm.

Keep whisking and gradually pour in 100g caster sugar. The egg whites will turn beautifully glossy and begin to firm up.

Whisk for an additional 5-8 minutes until the sugar has completely dissolved into the egg white. Rub the meringue between your fingers, it should feel totally smooth with no sugar grit.

Scoop the meringue into a piping bag fit with a large piping tip and pipe out 12 meringue kisses onto a baking tray lined with greaseproof paper.

Place into the middle shelf of the oven and bake for 50 minutes.

Turn off the oven and leave the meringues in there for a further hour with the door closed.

Remove from the oven and allow to finish cooling completely at room temperature on the baking tray.

Place the nuts on a lined baking sheet and bake at 170°C / 150°C fan / gas mark 4 for 10 minutes.

Remove the nuts from the oven to rest whilst you prepare the caramel.

Pour the sugar into a medium sized saucepan in an even layer. Place on a gentle heat and watch carefully as the sugar caramelises. Move the saucepan ever so gently if you need to promote an even caramelisation, but don’t stir.

Once the sugar has completely melted and turning a golden amber, add the salt then pour in the nuts. Quickly turn over into the sugar with a silicone spatula so they are all coated.

Pour the nuts immediately onto baking parchment into an even layer and leave to cool before chopping into pieces.

Pour the sugar and water in a small saucepan and bring up to a gentle simmer for 3-5 minutes until the sugar has dissolved.

Add the cranberries and cinnamon, stirring to mix and sugar in a medium sized saucepan.

Bring the cranberries up to a gentle simmer cooking gently for 5 minutes. The cranberries should retain their shape and just start to burst.

Remove from the heat, stir in the Cointreau / orange liqueur if you are using, and allow to cool until needed.

Pour double cream into large mixing bowl.

Whisk double cream until thick, just before it starts holding its shape.

Spoon in orange curd and continue whipping for a few moments until soft peaks form and curd is lightly rippled through.

Serve 2 meringue nests per person (assuming you serving 6 people) and divide the other elements equally. There may be more caramelised nuts than you need.

Layer whipped cream, lightly crushed meringues (you can crush one and save the other for decorating the top) and cranberry compote in serving glasses or even a large dish. Fold them all gently together to keep some streaks. Repeat until all components are used and decorate with plenty of chopped caramelised nuts.