Method

1. Preheat the oven to 100°C.
2. Mark an 18 cm circle on baking paper and place the paper (marked side down) on an oven tray.
3. Beat the egg whites in a bowl until soft peaks form; gradually add the sugar beating it after each addition until the meringue is glossy and forms stiff peaks.
4. Gently, fold in the corn flour.
5. Spread the meringue inside the circle on the tray. Don’t flatten the meringue, but shape the sides towards the centre. Flatten the top with a small spatula.
6. Bake in a low oven for about 1 hour and 15 minutes or until the outside is crisp and dry. Turn the oven off and leave the meringue to cool for another hour in the oven with the door slightly open.
7. Whip the cream until soft peaks; add the vanilla essence and the icing sugar.
8. Decorate the meringue with the soft whipped cream, pistachio nuts and berries or pomegranate pips.