Ingredients: - 
For Meringue Shell: - 
4 large egg whites, at room temperature,
1 cup castor sugar ,
1/2 Tbsp cornstarch,
1 tsp white vinegar,
1 tsp vanilla - 
For the Whipped Cream: - 
1/2 cup whipping cream,
1/2 tsp vanilla,
1/2 cup icing sugar - 
For the Fruit Garnish: - 
2 cups whole berries or sliced fresh fruit of choice (strawberries, kiwi fruit, passion fruit, bananas),
1 Tbsp fresh lemon juice, optional,
Fresh mint sprigs, optional - 
METHOD: - 
Pre-heat the oven to 140°C and place the rack in the middle of the oven.
Line a baking tray with aluminium foil and score a 7-inch circle on the foil with the blunt edge of a knife, without tearing the foil. (Use a bowl as a guide.) Set aside.
In a clean, medium-sized metal bowl, beat the egg whites with an electric mixer on medium speed until the whites form soft peaks.
Gently sprinkle the sugar into the egg whites, 1 tsp at a time, beating continuously until the whites form stiff glossy peaks.
Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula.
Add the vanilla and gently fold the mixture again.
Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher than the center so you have a shallow well in the middle.
Bake the meringue for about 1 hour and 15 minutes or until it turns a very pale, pinkish eggshell colour.
Turn off the oven and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
Just before serving, take the meringue out of the oven and gently transfer it from the foil to a plate.
Whip the cream with the vanilla and icing sugar until it forms peaks and set aside.
Prepare the fruit by washing it and slicing any that aren't going to be left whole.
If using bananas, toss with the lemon juice to prevent browning.
Gently spread the cream over the top of the cooled meringue with a spatula. Arrange the fruit on top. Garnish with fresh mint, if desired. Enjoy!