Preheat oven to 120°C and line two baking trays with some baking paper. Draw a large circle (25cm in diameter) on each piece of baking paper

Place egg whites into an electric mixer and beat on medium high speed until stiff peaks form

Gradually add sugar, one tablespoon at a time, until the sugar dissolves and the mixture is thick and glossy

Gently fold in the cornflour and vinegar

Divide mixture evenly between trays and spread with the back of a spoon until they're an even thickness

Bake for 50 minutes, swapping trays half way, until mixture is dry and crisp

Turn the oven off but leave meringues there for one hour, or until completely cooled

Combine berries in a large mixing bowl

Beat cream with electric beaters to soft peaks

Place one of the meringue discs onto serving plate and spread with one third of the cream

Scatter one third of the berries on top of the cream and place remaining meringue on top

Spoon the remaining cream on top and pile on the berries

Garnish with mint leaves and serve