Meringue Torte with Raspberry Cream and Fruit

Preheat oven to 90-100°C (approximately 190-210°F).

Mix sugar, cornstarch and baking powder. In a large mixing bowl, beat egg whites until stiff. Gradually sprinkle sugar mixture into egg whites and continue beating until stiff peaks form and mixture is shiny. Transfer meringue mixture to a pastry bag with a large star tip. Pipe a meringue circle and a meringue ring each about 22 cm diameter (approximately 8 1/2 inches diameter) and decorative meringue swirls onto a baking sheet lined with parchment paper. Set baking sheet on bottom rack in oven, prop oven door ajar and let meringue dry for 4-5 hours. Let meringue cool.

Mix double cream, powdered sugar and raspberry syrup. Beat cream until stiff and fold in raspberry mixture.

Rinse, peel and slice fruit and berries as necessary.