Pre-heat the oven to very low (120°C). Grease a baking tray and line it with a sheet of baking paper. Draw a 22 cm circle on the back of the baking paper.
Use an electric mixer to beat the egg whites until stiff peaks form. Add sugar,
1 tablespoon at a time, beating between each addition until the sugar has dissolved.
Keep adding and beating until the mixture is thick, white and glossy. Beat in the vinegar and cornflour.
Use a large spoon to transfer the mixture to the baking tray, then shape into a
22 cm round. Bake for 1½ hours, then turn off the oven, prop the door open slightly and leave to cool completely.
When cool, top with whipped cream, berries and passionfruit.
Recipe featured in The Great Australian Cookbook
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