4 Egg whites
1 1/2 cups White sugar
1 tsp Vinegar
1 tsp Vanilla essence
1 Tbsp Icing sugar
1 cup Fresh strawberries, cut into quarters
1 cup Fresh blueberries
1 cup Fresh raspberries
1/2 Lemon, juiced
300 ml Cream, whipped
50g Crème fraîche
Preheat oven to 130°C (110°C fan-forced). Line three baking trays with baking paper.
In a mixer, beat the egg whites to form soft peaks, then gradually add the sugar, a few tablespoons at a time. Beat until the mixture is glossy, stiff, and the sugar is dissolved. Add in the vinegar and vanilla essence. Beating for further 2-3 minutes.
Spoon a third of the mixture onto each lined tray. Spread the mixture into 3 x 22cm discs.
Bake for 90 minutes, or until the outside shell is crisp, then turn off the oven and allow to completely cool, with the oven door closed.
In a medium bowl, sprinkle icing sugar over the strawberries, blueberries and raspberries. Pour over lemon juice and leave for 30 minutes.
In a medium bowl mix together the cream and crème fraîche.
To assemble, place one layer of meringue on a serving platter. Spoon half of the cream and top with a quarter of the berry mixture, then with a second layer of meringue. Top this with the remaining cream and a quarter of the berry mixture, reserving any juice. Top with the final meringue disc and remaining berry mixture.
Smart tip: Store any leftover berries in an air tight container in the freezer.