Meringue and gingerbread wreath with fig and raspberry ice cream

Fig & raspberry ice cream

double-thick cream

full-cream milk

castor sugar

egg yolks

vanilla essence

salt

raspberries, blitzed together with 1 fig to a purée

Gingerbread

butter, to grease

cake flour

bicarbonate of soda

ground ginger

ground cinnamon

ground allspice

ground cloves

salt

butter, softened

demerara sugar

zest of 1 lemon

molasses

apple cider vinegar

boiling water

To serve

shop-bought meringues, roughly crushed

strawberries, some left whole and others halved

fresh raspberries

small handful blueberries, dusted in edible gold dust

fresh figs, some halved and others quartered

small handful fresh mint leaves

roasted and salted almonds

edible gold leaf (optional)