NOTE: before whipping egg whites, ensure the mixing bowl and electric beater/whisk attachment you’re using are both thoroughly clean and completely dry from any grease, dust and water. This will ensure optimal results for meringue.
Pre-heat oven to 150ºC (302ºF). Line 2 large baking trays with parchment paper. On both trays, trace around a 22cm round cake tin onto the parchment paper, this will be your guide to create the wreath shape. Set trays aside.
Ensure egg whites are at room temperature before whipping. NOTE: make sure there is zero bits of egg yolk in the egg whites, otherwise the egg whites won’t whip properly.
Use a large bowl stand mixer attached with a whip. Or a large mixing bowl using a hand electric beater.
Add egg whites to mixing bowl. Have sugar measured out and ready to go.
Start whipping on medium speed to gradually aerate egg whites. Whip until egg whites reach soft peaks. Soft peaks = tip will curl and slowly fall back on itself.
Once soft peaks have been reached, start to add sugar, 1 tablespoon at a time. Wait 30 seconds between each addition of sugar, to ensure the sugar dissolves.
Once all the sugar has been added, check to see if it has been dissolved by rubbing a small amount of meringue between your fingers. It should feel smooth, if it feels gritty, continue whipping meringue in 2 minute increments until completely dissolved.
Once sugar is dissolved, add white vinegar and sift over cornflour. Beat meringue for a further 4-6 minutes or until stiff, glossy peaks. Peaks will hold their shape when lifted up.
Using a large spoon, scoop out and dollop the meringue onto the baking trays, following the traced circle, to create a round wreath shape, on both of the trays to create a bottom and a top.
Place trays in oven and reduce heat to 120ºC (248ºF).
Bake for 1 hour and 45 minutes or until the outside of the meringues are crisp and firm.
Turn oven off and leave meringues in the oven to cool completely, approx. 3-4 hours or preferably overnight.
Once cooled completely, remove from oven.
Pour cream into a mixing bowl and add vanilla. Use an electric beater and whip cream to firm peaks.
Spread half the whipped cream onto the base meringue wreath.
Carefully place second meringue wreath on top of the base layer.
Spread over remaining cream.
Top with desired amount of fresh berries and a dusting of icing sugar.
Serve and enjoy!
Store in a large airtight container, refrigerated, for 2-3 days. You may also store away baked meringues and assemble the topping before serving on the day.