Instructions: Place egg whites and salt in a perfectly clean bowl. Beat slowly until frothy and increase speed, beat until the whites are very stiff and dry.

Gradually add the sugar, beating continuously until the mixture is very stiff and stands in peaks. With a metal spoon fold in the cornflour and vinegar.

Cover a greased tray with some grease proof paper and draw a circle about 20 cm in diameter. Brush the paper with melted butter and dust lightly with cornflour.

Pile the mixture onto the circle; it should be about 4-5 cm high.

It will swell to about 25 cm in diameter when cooked. Bake in a very slow oven (250F) for about 80 minutes. Remove paper and place on serving dish when cool. Top with whipped cream and fruit.

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