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Preheat the oven to 130C/250F/Gas Mark ½
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Choose a large spotlessly clean mixing bowl.
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Put the egg whites into the mixing bowl and beat them vigorously until they are stiffly beaten.
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If you were to turn the bowl upside down the eggs would not come out of the bowl and this is a good indication of the different stages that can be achieved.
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Be careful if case they do come out of the bowl!!
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Reduce the speed of the mixer and add the sugar bit by bit until it is all incorporated. It is important to beat well between each addition of sugar.
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At this stage you need to turn off the mixer and add in the vanilla extract, cornflour and vinegar and then return the mixer to full speed for 50-60 seconds.
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Using a piping bag, pipe the meringue mixture into 3 discs (approximately 8 inch/20cm wide) onto a baking tray lined with parchment paper.
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When piping the discs I normally pipe a ring of meringue rosettes around the edge of one for decorative effect but you can be as innovative as you like.
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Place in the oven and after 15 minutes reduce the heat to 110C/225F/Gas Mark ¼ for a further 55-60 minutes or until the edge of the meringue feels crisp to the touch but the centre will still be quite soft.
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Allow to cool completely (preferably overnight) and then decorate the cake filling the layers with sliced strawberries, mixed berries and whipped cream.
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Garnish with fresh strawberries, whole berries, mint leaves and grated chocolate.
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Dust with icing sugar and serve immediately.
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And of course…Watch it disappear!
