For the meringue:
1. 3 egg whites
2. a pinch of salt
3. 225ml castor sugar
4. 10ml (2 tsp) cider vinegar
5. 10ml (2 tsp) cornflour
For the filling:
1.250ml fresh cream
2. 1 tbsp castor sugar
3. a few drops of vanilla essence
1. 200g Strawberries
2. 100g Blackberries
4. 1/2 cup castor sugar
Cut fruit and place in a bowl with the castor sugar over night. This creates a lovely fresh syrup and sweetens the berries.
To make the meringue, whisk egg whites with a pinch of salt until foamy, using an electric beater. Gradually whisk in the castor sugar, a spoon at a time. Whisk until stiff. Using a metal spoon, fold in the vinegar and cornflour lightly but thoroughly. Spoon meringue onto a baking tray lined with glad wrap. Make a circle with a fairly thick base and raised edge.
Bake at 140 degrees for 1 hour. Do not open the oven door during the baking period. After an hour, turn off the heat and leave until absolutely cold. This will prevent the meringue from collapsing.
Remove carefully, peling off the glad wrap and put on a serving tray.
The cream filling can be prepared ahead and piled on just before serving. Then place fruit on top with some of the berry syrup to serve.