4 medium egg whites
240g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract
300ml whipped cream
500g seasonal mixed berries
Preheat your oven to 100C fan (120C / 250F / Gas 2)
Using room temperature egg whites in a clean dry bowl,whisk until they form stiff peaks, gradually add the sugar and whisk until thick and glossy.
Blend the white wine vinegar, vanilla and cornflour and add to the above meringue and mix again.
Spoon the meringue onto a lined baking tray and create a circle with a crater in the center leaving the sides a little higher.
Place in the preheated oven and bake for one hour.
Turn the oven off and allow to cool completely inside.
Once cold, remove and place onto your serving dish.
Whip the cream and place this in the center and top with seasonal mixed berries
Tip: If you would prefer a dryer meringue bake for a further 25 minutes before turning the oven off