Preheat the oven to 150°C (300°F) or 125°C (250°F) for fan ovens.

Make the meringue base by beating the egg whites until they are just beginning to stiffen.

Gradually add the sugar, beating all the time.

Beat until the sugar is well dissolved.

When the mixture is very stiff and standing well in peaks, gently fold in the vanilla, cornflour and vinegar.

Place a piece of greaseproof paper / baking parchment on a baking sheet.

Spread the mixture in a large circle, making the sides higher than the centre to form a shell.

Place in the oven for 1 to 1¼ hours watching carefully the first time as all ovens vary. Ideally you want the meringue to be a very, very light golden colour when it is cooked.

Let the meringue cool completely on the baking sheet.

When it is completely cool, carefully remove it from the greaseproof paper and place it on a large serving plate.

An hour before serving, whip the cream until soft peaks form.

Beat in the sugar, a bit at a time, until stiff peaks form.

Carefully spread the whipped cream over the meringue base. Don't pile it too high, you want the edges of the meringue to still stand proud.

Decorate the cream topped meringue with the fruit.

First place a circle of halved strawberries around the side, then a circle of blueberries inside that.

Make another circle of kiwi slices inside the blueberry circle and fill it with the raspberries.

Place in the fridge until ready to serve.