In a large bowl, beat the egg whites with the vinegar
Once the egg whites have doubled in size and form stiff peaks, add the caster sugar mixed with corn-starch about 2 tbsp at the time until completely dissolved.
Place a piece of parchment paper on the tray and spread the meringue on it to form a disc of 26cm wide and 3-4cm thick.
Turn on your oven and select BAKE, set the temperature to 130°C and the cooking time to 1 hour. Press START / PAUSE to begin preheating.
Once the unit is preheated, place the tray directly on the rack.
At the end of cooking, open the door of your oven and let the meringue cool down inside.
Once the meringue has cooled down, whip the cream in a bowl and add the icing sugar at the end.
Before serving, spread a thick layer of whipped cream on top of your meringue and place your red fruits over.
