Whisk the egg whites until stiff then add the sugar, a spoonful at a time.
Line 2 large baking trays with parchment paper (drawing a large oval and two wing shapes if you need a guide to when piping the different parts of the swan).
Pipe a large swan base, 2 wings and a head (make sure you pipe on the opposite side of the paper from the ink or pencil you have drawn.)
Place in the oven for 4 hours.
To assemble the swan: top the base with ice cream scoops and cream then drizzle over the syrup. Stick the wings on the side and the head on the front using the cream as glue. Scatter the chopped stem ginger and the fruit around the swan on the platter.