Preheat your oven to 130°C [260°F] or 120°C fan. Line 3 baking trays with baking parchment/greaseproof paper. Trace around a small dinner plate or 6 inch cake tin four times on 2 of the sheets of paper, then do the same with a large dinner plate or 8 inch cake tin once on the last sheet for guidance. Be sure to flip the paper over so that your markings are on the underside. Set aside.

Make sure all bowls and whisks being used are clean, dry and grease-free. Clean with lemon juice or the white win vinegar to be sure. Leave to air dry if doing so.

Separate your eggs into smaller bowls, one at a time, adding the egg white into either one very large mixing bowl (all 10 egg whites) or two large mixing bowls (5 in each). Make sure to add the egg white into the large mixing bowl(s) after each separation to avoid accidentally ruining all eggs if any yolk escapes into it! Keep the yolks for another dish.

Whisk the egg whites using an electric hand whisk until you reach stiff peaks. The egg white should be able to hold itself when you lift the whisk out of the bowl.

Add the sugar 1 tbsp at a time whilst still whisking the egg whites. Make sure it is fully incorporated until you add the next tbsp. If making the mix in 2 halves, do this one bowl at a time and add half the sugar to one bowl, then half to the other so that the mixture is evenly distributed. Do not rush this part.

Your meringue mix will look thick and glossy once all the sugar has been whisked in. Add the vanilla and whisk in.

If adding the cornflour and white wine vinegar, do so now and whisk in. If using 2 bowls, split roughly in halves and add to both.

Either pipe or spoon the meringue onto the baking trays so that you have five decent sized, relatively thick discs. Make sure that the biggest disc is thick as it will be your base.

Bake for 50 minutes to 1 hour. Once baked, leave the meringue to cool in the oven for 1 hour, then prop the oven door open slightly by sitting a wooden spoon in between the oven and the oven door for the remaining hour.

When the meringue has fully cooled, prepare your whipped cream decoration.

In two large mixing bowls, add half of the cream into one bowl and the other half into the other bowl.

Do the same with the icing sugar.

Add any extract if using.

Add a few drops of green food colouring into one bowl. Do the same with the purple into the other.

Using an electric hand whisk, whip the cream until it can hold shape. Add more food colouring if needed but remember that it will develop over time. Rinse the whisk off and do the same for the other bowl.

Begin building your meringue dessert.

Gently lift and peel the paper off your base meringue disc, then place on a large plate/board/cake stand. Be gentle here as meringue is delicate!

Using 2 piping bags or sandwich bags with a 2D closed star piping tip attached on one and an open star piping tip on the other, pipe a few swirls of the purple whipped cream around the edge of your base. Spoon a pile of whipped cream into the centre for your next meringue disc to sit on.

Lift and peel the next meringue disc and lay on the top gently. I slid each disc off the tray and peeled the paper from underneath. Alternatively, if you have big enough hands, you can flip the meringue onto one hand, peel the paper off cleanly and gently flip it back over to lay over the cream.

Repeat the previous two steps until all of your meringue discs are stacked. Don’t stress if the meringue cracks, you can fix it with whipped cream! It’s delicious no matter what.

Using the remaining cream, finish piping the decoration in the same pattern as the dessert in the film.

Finish by placing the cherries on the green swirls of whipped cream.