Step 1

Preheat oven to 135°C. Line two large baking sheets with baking paper.

Step 2

Draw two 8’’ circles on one of the sheets of parchment paper (spaced apart) and one 8’’ circle on the second parchment paper. You can trace around an 8” round pan to get a perfect circle. Flip the parchment sheets over so the ink is on the other side.

Step 3

Place the egg whites, sugar, and salt into the clean, dry bowl of your electric stand mixer (or any metal bowl) and place over a pot of simmering water, creating a double boiler.

Step 4

Whisk mixture constantly over a low flame for a few minutes until the sugar is dissolved and mixture is warm to the touch ( 40°C).

Step 5

Transfer bowl to machine fitted with a wire whip attachment and whip on high speed for about 6-10 minutes, or until you have a glossy meringue with stiff peaks.

Step 6

Spread the meringue evenly into the 3 prepared circles with a spatula. Bake for 50- 60 minutes, or until the meringues are dry and crisp on the outside and the edges can be lifted off the sheets. They should still be marshmallow-like on the inside.

Step 7

Let the layers cool completely and firm up some more before assembling. Layers may crack on top - it’s okay, they will be covered. Always be gentle when lifting the meringue layers as they’re very delicate.

Step 8

Whipped Cream: Clean out your machine bowl and whip attachment. Beat the cream, icing sugar, and vanilla extract with the wire whip for a few minutes until you get soft peaks. Be careful not to over beat or mixture will turn into butter.

Step 9

Assembly: Place thickest meringue layer on cake board or serving platter so it can hold the weight of the other layers. Spread 1/3 of the whipped cream over the meringue. Place second thickest layer on top and spread with cream again. Place last layer on top, spread with final 1/3 of the cream, and top with a generous layer of berries.

Step 10

Refrigerate until ready to serve.