Preheat the oven to 150ºc/130ºfan. Line a LARGE baking tray with baking parchment.
In a large bowl, whisk the egg whites until they form stiff peaks.
Start adding the caster sugar 1tsp at a time. Once all of the sugar is incorporated it should be glossy.
One at a time, whisk in the white wine vinegar, then the cornflour, then the vanilla extract and whisk until smooth.
Draw two circles onto your parchment paper - a large one and a small one in the middle. Stick the parchment paper to the tray slightly with a small amount of meringue to help it not move about
Pipe the meringue onto the tray with whatever piping tip you fancy (or, dollop it on with spoons).
Bake the meringue in the oven for 1 hour – turn off the heat of the oven and leave to cool completely in the oven, without opening the door. I bake my meringues late at night, and leave them to cool overnight to make things easier.
Prepare your fruit – chop up any fruits such as the strawberries, and clean all the berries thoroughly! Whip up the double cream with the icing sugar to soft peaks.
Spread/dollop/pipe the whipped up cream onto the meringue and then add the fruit and chocolates on top! Enjoy!
Notes
The meringue itself can be made in advance and stored at room temperature, but it is very delicate. I usually make the meringue in the evening and store in the oven (turned off) till I decorate in the morning.