Festive pudding

Reading Hello magazine in the hairdresser's as one does, I came across a wonderful pudding recipe which I'm going to try out on New Year's Eve. It consists of three (or 4 or 5 depending on how many people & how stunning you want it to be) tiers of meringue in diminishing size. Sandwiched between them are layers of cream (spiked with Grand Marnier in my case) and winter fruits which have been heated in a sugar syrup and allowed to cool. A few physalis, aka cape gooseberries, were dotted around the cream on the outside and it looked fabulous. This is not a photo of it, obviously, but it gives the same impression.