# What You’ll Need:
→ Meringue
01 - 4 large egg whites, room temperature
02 - 1 cup superfine (caster) sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract
→ Whipped Cream
06 - 1 cup cold heavy whipping cream
07 - 2 tablespoons powdered (confectioners') sugar
08 - 1 teaspoon vanilla extract
→ Topping
09 - 2 cups assorted fresh berries (strawberries, blueberries, raspberries, blackberries)
10 - Fresh mint leaves, optional, for garnish
# Directions:
01 - Preheat the oven to 275°F. Line a baking sheet with parchment paper and, on the reverse side, lightly draw an 8-inch circle as a guide; turn the paper over so the drawn side faces down.
02 - In a large, clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
03 - With the mixer on high, add the superfine sugar one tablespoon at a time, continuing to beat until the meringue is glossy and holds stiff peaks.
04 - Fold in the cornstarch, white vinegar, and vanilla extract gently with a spatula until evenly distributed, taking care not to deflate the mixture.
05 - Spoon the meringue onto the prepared parchment within the drawn circle, shaping it into a round with slightly raised edges to form a shallow well for the filling.
06 - Bake for 1 hour 15 minutes. Turn the oven off, crack the door slightly, and allow the meringue to cool completely inside the oven to prevent sudden temperature changes.
07 - While the meringue cools, beat the cold heavy cream with the powdered sugar and vanilla on medium speed until soft peaks form; avoid overwhipping.
08 - Transfer the cooled meringue to a serving platter. Spoon and spread the whipped cream into the center well, then pile the assorted fresh berries on top.
09 - Finish with mint leaves if using and serve immediately to preserve the crisp exterior and marshmallow center.
