Preheat oven to 250°F. Line two baking sheets with parchment paper and trace three 8-inch circles. You can also use silicone moulds here.

In a clean, dry bowl, beat egg whites on medium speed until soft peaks form.

Gradually add sugar, 1 tbsp at a time, beating until glossy and stiff peaks form (about 7–8 minutes).

Gently fold in cornstarch and beat to incorporate.

Spoon or pipe the meringue into the prepared circles. The thickness of the meringue layers will depend on how big your pipe tips or pipe bag cuts are. Mine where about a finger thick. You can also do it with a spoon, the result won’t be as pretty though.

Bake for 1 hour 15 minutes, or until dry to the touch. Once you see the meringue beginning to crack, turn off the oven and let the meringues cool inside the oven with the door slightly open for at least an hour.

Tip: The key is slow baking — you want crisp shells and soft, marshmallowy centers. Temperature varies from oven to oven the other if you’re not sure about yours, always opt for a lower temperature.

In a large chilled bowl, whip the cream, sugar, and vanilla until soft peaks form. You can also replace this with 2 cups of Cool Whip.

Place one meringue layer on a serving plate. Spread a generous layer of whipped cream and scatter with strawberries.

Repeat with remaining layers, finishing with cream and a pretty pile of strawberries and blueberries on top.

Chill for 1–2 hours before serving to let the layers soften slightly but stay crisp on the edges.

Arrange some mint leaves on top just before serving.