Instructions

1. Preheat oven to 180F/ 80C
2. Wash and dry berries and toss them with 2 tablespoons of sugar.
3. Line a baking sheet with parchment paper of aluminum foil.
4. Put the egg whites in a bowl and beat on high speed with a hand mixer for about a minute, until stiff. Add the sugar, a bit at a time, with the mixer still on high. Beat until stiff shiny peaks form. This should only take a couple of minutes.
5. Add the cornstarch, vinegar and vanilla and fold into egg whites.
6. Turn out the mixture onto the pan and spread into a rough 9 inch circle.
7. Bake for 1 and a half hours. Turn the oven off and let cook in the closed oven for 1 hour. The meringue should be crisp on the outside, but soft on the inside.
8. Whip the heavy cream. I like mine without sugar, but feel free to add some if you’d like.
9. Gently peel off the paper, and place on a plate.
10. Right before serving pat down the center of the meringue to form a bit of a dent. Spread the whipped cream on top, then gently ladle the berries on top of that.
11. It’s kind of a mess to serve. But a delicious mess.