200g mixed summer berries (chopped)

100g mixed summer fruits 

8 egg whites

350g caster sugar 

pinch of salt 

vanilla extract 

1 tbsp white wine vinegar 

1 tbsp cornflour 


Step 1: Preheat the oven to 180c (fan). Using a mixer, whisk the egg whites with a pinch of salt to form soft peaks. Add the caster sugar in whilst still mixing little by little. The meringue should form stiff peaks and be smooth and glossy. Carefully fold in 1 tsp vanilla extract vinegar and cornflour until well combined.

Step 2: Line a large baking sheet with parchment and trace two circles to follow on the paper. (this should be a rough size of 17-20cm - use a plate to trace) Spoon the meringue mixture into each circles and spread evenly. Place in the oven and turn temperature to 150c (fan). Bake for one hour and 15mins, then turn off the oven and leave meringues to completely cool in the oven.

Step 3: ‚ÄčPlace the meringue base onto a serving plate, top with half the whipped cream. Generously scatter a combination of the chopped and whole berries over the top. Place the second meringue disk on top and repeat the process. Enjoy!