Mixed Berry Meringue Cake

Heat the oven to 140°C (120° fan) 275°F gas 1. Line 2 baking trays with non-stick baking paper.

Whisk the egg whites with an electric whisk on high speed until stiff. Gradually whisk in the sugar in a thin stream and continue to whisk at low speed until all the sugar has been fully mixed in. Whisk in the cornflour, vinegar and vanilla.

Using a large spoon, palette knife or piping bag, spoon half the meringue mixture onto 1 baking tray, making a large circle. Repeat with the remaining meringue on the second baking tray.

Place the baking trays in the oven and bake for 2 hours until dry, firm and crisp. Cool completely in the switched off oven with the door slightly open.

Carefully remove the lining paper and place 1 disc of meringue on a serving plate.

Whisk the cream until thick and carefully spread over the meringue. Place most of the berries on top of the cream. Place the other meringue disc on top.