6 egg whites

350g caster sugar

1 tbsp white balsamic vinegar

1 tbsp cornflour, sifted

50g icing sugar, sifted

600ml thickened cream

500g mixed berries, fresh

2 1/2 cups (330g) caster sugar

300ml thickened cream (at room temperature)

1/2-1 tsp sea salt flakes, to taste

4 sprigs mint, leaves picked to garnish

1. Preheat oven to 150°C. Line a large baking tray with baking paper

2. Place egg whites in a clean, dry bowl of an electric mixer and whisk on high speed for 3-4 minutes to soft peaks. Add caster sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, whisking until mixture is glossy. Reduce speed to low, then add balsamic, cornflour and icing sugar, beating to combine.

3. Spread mixture over the baking paper in a round or oblong shape, making a slight indent in the centre.

4. Reduce oven to 1300C and bake meringue for 1 hour. Turn off oven and leave meringue in the oven, with the door ajar, for 1-2 hours until cooled completely, overnight is even better. Remove from oven and place on a platter or serving board.

5. Meanwhile, for the salted caramel, combine sugar with 125ml water in a saucepan over low heat, stirring until sugar dissolves. Increase heat to medium and cook, without stirring, occasionally brushing down the sides of the pan with a damp pastry brush, for 8-10 minutes until a golden caramel forms. Remove from heat and pour in cream (be careful, as mixture will bubble). Return pan to low heat, add salt to taste and cook, stirring, for 1-2 minutes until smooth.

6. To serve, whisk cream to soft peaks, then spread over meringue. Scatter over berries, drizzle with salted caramel and sprinkle some mint leaves.

Tip:

When whisking egg whites with sugar, you can test if sugar is dissolved by simply rubbing a little of the mixture between your fingers – if any grittiness remains, whisk for another minute and test again until the mixture is smooth. If sugar does not dissolve fully, this can cause ‘beading’ on the meringue.