Morish Stacked Pavlova

For The Meringue

• 12 large egg whites
• 1 tsp fine salt
• 1 tsp cornflour
• 2 tsp white vinegar or apple cider vinegar
• 2 cups granulated sugar
• 2 tsp vanilla essence
• 2 cups icing sugar, sifted

For The Topping

• 1 litre whipped cream
• 2 punnets mixed berries, washed and dried
• 1 cup berry sauce or macerated berries

1. Preheat the oven to 130°C. Line two baking trays with baking paper.
2. Place the egg whites, salt, vinegar and cornflour in a clean, grease-free glass or stainless-steel bowl.
3. Using an electric mixer, whisk until foamy.
4. Gradually add the granulated sugar, a spoonful at a time, whisking continuously. Continue whisking for about 7 minutes, or until the mixture is thick and glossy and holds stiff peaks. Rub a little between your fingers: it should feel smooth, without sugar granules.
5. Whisk in the vanilla essence. Gently fold in the sifted icing sugar, then whisk for a further 4 minutes, or until stiff peaks form again.
6. Use small dabs of meringue to secure the baking paper to the trays. Divide the remaining mixture evenly between the trays and spread into two rectangles of roughly equal size and thickness.
7. Reduce the oven temperature to 90°C and bake for 1 hour, or until the meringues feel dry and lift easily from the paper. Thicker layers may need longer.
8. Switch off the oven and leave the meringues inside for 30 minutes with the door closed.
9. Prop the oven door slightly open with a wooden spoon and leave for a further 30 minutes.
10. Remove from the oven and allow to cool completely before assembling.
11. Carefully place one meringue layer on a serving platter. Top with half the whipped cream and berry sauce. Place the second meringue on top and finish with the remaining cream, sauce and mixed berries.
12. Slice and serve immediately. Bon appétit!
13. Tip: Try different fillings, such as chocolate and nuts or caramel and berries.