440g caster sugar
1 1/2 tablespoons cornflour
40g icing sugar, sifted, plus 1 tablespoon extra
1 teaspoon vanilla extract
1 cup frozen mixed berries, pureed
2 cups fresh mixed berries (such as red currants, strawberries, raspberries and cherries), halved if large
1. Preheat the oven to 150Â°C (fan-forced). Line 2 baking trays with non-stick baking paper. Mark a 25cm-diameter circle on one of the sheets of baking paper and a 15cm circle on the other.
2. Use electric beaters to beat the eggwhites in a very clean, large bowl until soft peaks form. Gradually beat in the caster sugar, 1 spoon at a time, until well combined. Continue beating for 5 minutes more or until the mixture is stiff and glossy.
3. Very carefully fold through the cornflour and the 40g of icing sugar until just combined.
4. Evenly spread the mixture over both circles, giving the smaller one a more peaked shape. Reduce the temperature to 120Â°C. Cook for 50-60 minutes, then turn the oven off and leave the meringues to cool completely with the oven door half open. (The slow cooling helps prevent the meringue cracking.)
5. Whisk the cream and mascarpone until soft peaks form (do not over whisk or you’ll end up with butter). Add the remaining icing sugar and vanilla, then swirl the berry puree through in spoonfuls. Spread half the berry cream mixture and fresh berries over the larger meringue. Place the other meringue on top. Spoon on the remaining berry cream and fresh berries.