INGREDIENTS 

5 large egg whites, at room temperature  
1¼ cups granulated sugar 
2 tsp cornstarch 
1 tsp white vinegar 
2 tsp vanilla extract 
1½ cups whipping cream 
2 Tbsp granulated sugar 
1½ cups fresh blackberries 
Fresh basil leaves

METHOD 

Preheat the oven to 250℉. 

Draw a nine-inch circle on a larger piece of parchment paper, then turn upside down onto a large baking sheet. Set aside. 

Using an electric mixer, beat the egg whites and the 1¼ cups of sugar until stiff peaks form (about five minutes). Sift in the cornstarch, then add the vinegar and vanilla extract. Beat for another minute, stopping to scrape down the sides to fully incorporate the mixture.

With a large spoon, transfer the meringue onto the prepared parchment paper in the centre of the stencil. Gently press and smooth the meringue outwards towards the edges of the stencil. Create a shallow dip in the centre to accommodate whipped cream and fruit once baked. 

Bake in the preheated oven for 90 minutes. Then turn the oven off and allow the meringue to continue baking for another 60 minutes.  

After the elapsed time, the meringue should be dry on top and slightly golden. Remove from the oven and allow to cool completely on the baking sheet.  

Just before serving, whip the cream and remaining sugar to soft peaks with an electric mixer. Spread onto the cooled meringue and top with blackberries and basil leaves. (Optional: dust with powdered sugar.) Serve immediately.