For the meringue
For the topping
Recipe by girlcooksboybakes
Preheat the oven to 170°C electric/fan 150°C.
To make the meringue, beat the egg whites with an electric whisk for 4 minutes until they form soft peaks. Add the sugar, 1 tbsp at a time until it is all combined. Whisk for 3 minutes more, then add the white wine vinegar and cornflour, and then whisk for another minute.
Line a baking tray with nonstick baking paper and, using a standard cereal bowl, put it upside down in the centre of the brown paper. Spoon large, equal dollops of the meringue around the bowl form a wreath shape. Put the meringue in the oven and immediately reduce the temperature to 140°C, fan 120°C. Cook for 1 hour 30 minutes, then turn off the oven and leave the wreath in there to cool completely (overnight).
The next day or when the meringue is fully cooled make the cream topping whip the cream with the vanilla and sugar for 2 minutes, using an electric whisk, until it thickens. Spoon the whipped cream over the meringue wreath in a thick layer until evenly covered. Then melt the dark chocolate and drizzle over, next arrange the fruit on top of the cream around the wreath and decorate with a few fresh mint leaves.