Line 3 large baking sheets with baking parchment. Draw 5 circles the same size onto the paper. Preheat the oven to 120C/fan 100C/gas ½. (mine was about 130c)
tip the egg whites and cream of tartar (if using) into a large spotlessly clean bowl and whisk with an electric mixer on high speed until the whites form stiff peaks. Add the caster sugar, a tablespoon at a time. turn up speed and whisk continuously for about 6 minutes to make a thick, glossy meringue. you can check its ready by rubbing some mixture between your fingers, it should not feel grainy from the sugar and the meringue should not move when the bowl is held upside down.
Spoon two thirds of the meringue into a piping bag fitted with a 1.5cm plain tube. Pipe a thick ring inside one of the circles on the baking sheet and continue spiralling until the entire circle is filled. so you have one filled meringue for the base of the meringue cake.
Repeat the process with the three remaining circles, except don’t fill in the circles, so you have 3 hoops of meringue. These create the sides of the meringue shell. Bake for 45 minutes. Remove from the oven and leave to cool. save a small amount of meringue mixture in the bowl to colour blue and Put the rest of the white meringue into two piping bags, one fitted with a star nozzle for the trees.Mix in a little blue colouring to the mixture in the bowl.
When the meringues are dry, gently slide the base meringue onto heatproof (to 120C) serving plate. pipe 8 blobs of meringue, evenly spaced around the edge of the circle. Place one of the meringue hoops on top and press down very gently to stick the hoop to the base.
Repeat the process with the other 2 hoops of meringue. Roughly pipe some of the meringue around the sides to disguise the hoops. Using a spatula smooth out the meringue so the sides are smooth and straight and look like a cake.
add the blue meringue to the top and smooth out so the top and sides are flat, then add some more white mixture at the bottom and smooth out to look like snowy mountains.
Pipe on some trees and use a fork to create texture. make some lines in the merinuge to define the mountains.
Bake on the serving plate for 45 minutes. Turn off oven and leave to cool for 30 minutes in the oven with the door ajar.
To decorate i used some edible green lustre dust dist mixed with a little liquid and painted some lines on the trees. Then i dusted the blue part with some white shimmery lustre dust and painted on some snow. then i stuck some desiccated coconut on.then just before serving i added layers of whipped cream and compote and fresh raspberries in side it.