Meringue Cake:
4 large (120 grams) egg whites
1 cup (200 grams) powdered sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)

Preheat the oven to 130°C. Whip the egg whites until stiff and dry. While whipping add the sugar little by little. At the end sprinkle the vinegar and cornstarch on top and fold in. Draw a circle on a parchment paper.  Gently spread the meringue inside making sure the edges of the meringue are slightly higher then the center, you want a well to put the whipped cream and fruit. Bake for about 2 hour or until the meringue is dry and a pale golden color. Turn off the oven off,  leave the door slightly ajar and let the meringue cool in the oven

Whipped cream:
1 cup heavy cream
2-3 tbs powdered sugar

Cover the meringue with the whipped cream and then place some sliced strawberries and other berries on top. Serve immediately! Light airy and delicious!