Ingredients
6 egg whites
350g/12oz caster sugar
2 tsp cornflour
2 tsp white wine vinegar
425ml/¾ pint double or whipping cream
1kg/2¼lbs seasonal fruit

Method
1. Preheat oven temperature to 170C/325F/Gas 3.
2. Whisk egg whites until stiff, beat in half the sugar and continue beating with remaining sugar, cornflour and vinegar. Meringue should be glossy and stiff.
3. Take a flat baking sheet and cover with baking parchment. Spread meringue in a circle (approximately 25cm/10in diameter) with a slight dip in the middle. Sprinkle with caster sugar and bake in the oven for 30-40 minutes until baking paper peels away easily from the base of the meringue.
4. Leave to cool, remove paper and put meringue on serving dish, cover with lightly whipped cream and plenty of fruit in season. Serve.