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Preheat the oven to warm 315F Gas 2-3,
line a baking tray with baking paper.
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Whisk the egg whites and a pinch of
salt in a clean dry bowl until soft peaks form.
-
Gradually add the caster sugar,
beating well after each addition until stiff and glossy peaks form.
-
Don't overbeat or the mixture will
become grainy, use a metal spoon to fold in the vinegar and sifted
cornflour.
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Spoon the mixture into four rounds on
the baking paper, and make a dip in the top of each round.
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Bake for 5 minutes, then reduce the
heat to very slow 250F Gas 1/2, and cook for another 45 minutes, or
until pale cream and crisp on the outside.
-
Turn off the heat and cool completely
in the oven before carefully lifting off the baking paper.
-
Blend half the berries in a food
processor or blender until smooth, then strain through a sieve, and
stir in the icing sugar and lemon juice.
-
Add more icing sugar to taste, keep in
the fridge until needed.
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Whip the cream until soft peaks form.
-
Place a quarter of the whipped cream
in the cavity in each meringue, spoon over some of the berry sauce
and top with the remaining fruit.
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Serve.