Serves 6-8

8 egg whites

2 cups caster sugar

¼ cup cornflour

2 tsp white vinegar

600ml thickened cream

¼ cup icing sugar

500g strawberries, hulled, sliced

240g raspberries

240g blueberries

icing sugar to dust, optional

1. Preheat oven to 120C. Line three baking trays with baking paper. Draw a 22cm round onto each sheet of paper. Put egg whites and sugar into the large bowl of an electric beater.

2. Beat for 10-12 minutes or until a thick, shiny meringue forms. Rub a little meringue between your fingers. If the mixture feels grainy then beat for a little longer. Add cornflour and vinegar. Beat 
until just combined.

3. Spoon meringue into the centre of each marked circle. Spread meringue evenly with 
a palette knife. Bake for 
1¼ hours or until meringue feels crisp but remains white. Turn oven off and allow meringue 
to cool with oven door ajar.

4. Using an electric beater, beat cream and icing sugar until thick and stiff peaks form. Place one meringue disc onto a cake stand. Spread with 1/3 of cream and top with ½ of berries. Top with another meringue disc. Cover with cream and fruit. 
Top with last meringue disc. Spread with remaining cream. Sprinkle with icing sugar 
and serve.