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.
Place the meringue circle on a serving plate. Spread raspberry cream over circle up to the edges and top with meringue ring. Arrange fruit in ring and decorate with meringue swirls and remaining raspberry cream to serve.