For best results use the KitchenAid Platinum Stand Mixer KSM156.

Place the cream and caster sugar in the mixing bowl, attach the wire whisk, beat on speed 6 for 2-3 minutes or until cream makes soft peaks.

Spread cream over meringue shell and generously pile with the berries.

Dust with icing sugar before serving.

For best results use a KitchenAid® Stand Mixer.

Preheat the oven to 120°C (100°C fan forced). Line a KitchenAid® Jam Roll Pan or large Biscuit Sheet with baking paper and dust with cornflour.

Place the egg whites and salt into the mixing bowl, attach the wire whisk and pouring shield (if available). Mix on speed 2 until egg whites form soft peaks.

Add the sugar in one go and mix on speeds 4-6 until sugar is incorporated. Increase to speed 10 and mix for 10-12 minutes (the meringue will be very thick and creamy). Scrape down sides of bowl regularly with a spatula.

Add the vanilla, cornflour, vinegar and boiling water and gently mix for 2-3 seconds on speed 1, until just combined. Do not over mix.

Dollop and spread the mixture onto the prepared sheet, in a 22cm diameter circle.

Bake on the bottom shelf of the oven for 1 hour 45 minutes. Turn off oven and allow meringue to cool completely with the oven door slightly ajar.