Instructions

1. Cut greaseproof paper in a 25cm round. Place on a baking tray.
2. Whisk the egg whites adding a pinch of salt and slowly adding the sugar making sure to whisk the whole time. Whisk until the mixture forms stiff peaks.
3. Add the corn flour to the mixture (make sure its sifted). Whisk in gently.
4. Begin to spoon the meringue mix onto the cut out greaseproof paper. Bake in the oven for 1 hour or more until the meringue is firm. Once cooked remove the meringue and allow to cook. Remove the greaseproof paper.
5. Whip the double cream with tablespoon of caster sugar. Spoon over the top on the meringue and then arrange the berries or any fruit you wish on top. Dust with icing sugar and scatter some mint leaves.
6. Serve immediately