8 egg whites

1 teaspoon lemon juice

300g caster sugar

120g icing sugar, sifted

30g cornflour, sifted

1/2 teaspoon fine salt, sifted

1 teaspoon vanilla extract

1 teaspoon white rice vinegar

600ml whipping cream

2 teaspoons icing sugar

1 teaspoon vanilla extract

200g strawberries

200g raspberries

200g blueberries

Rubies from 1 pomegranate (optional)

To prepare and bake meringue layers: Preheat oven to 105°C. Draw and cut out two 25cm circles on parchment paper. Place each circle on a baking tray. Whisk egg whites and lemon juice in a stand mixer until the mixture triples in volume, increasing the speed as the mixture develops. Gradually add sugar while whisking continuously until stiff peaks form. Reduce speed; mix in combined sifted ingredients, vanilla and vinegar.

Divide mixture into two and spread evenly on the paper circles to form two discs of meringue, each about 4cm thick. Bake for 1 1/2 to 2 hours. Meringue should feel crisp and dry on the outside, softer in the centre. Cool completely in the oven. Paper should be carefully peeled off while the meringue is slightly warm.

To prepare cream topping: Whisk cream, icing sugar and vanilla on medium to high speed until stiff peaks form. Chill if not using immediately.

To assemble: Assemble the cake at least three hours before serving to allow meringue to absorb moisture from the garnish and gain a marshmallow-like texture.

Spread half the cream topping evenly on a meringue layer, leaving a 3cm border from the edge. Top with the second meringue layer. Spread remaining cream topping and garnish with the berries and pomegranate rubies (if using). Refrigerate and consume within two days.

Thanks to Catherine Lau