Pour the egg whites into a grease free bowl, whisk using a hand held or stand mixer. Add a tbsp of sugar at a time. The process should take min 7 mins as you want to add the sugar slowly. Half way through add the corn flour
Once all the sugar has been incorporated to test if it is ready. Scoop a tbsp of the meringue mixture and turn it upside down over the bowl. If it does not fall off it’s ready.
Draw 3 x 7” circles on a sheet of baking paper, turn it over and stick it on to a baking tray using a little bit of the meringue mixture.
Add spoonfuls of the meringue on the baking paper within the 3 x 7” circle guides, bake @120c for 1 hour. Leave to cool in the oven.
Assemble
In between each meringue layer, spread whipped cream, strawberry jam then top with sliced strawberries and blueberries.
On the top meringue repeat the same process but add whole strawberries, blueberries and mint leaves.
