Step by step method

1. Prepare a baking sheet by lining it with greaseproof paper (not wax wrap).
2. Draw round shapes on one side of the paper using a round glass, leaving space between each circle.
3. Place paper with drawn circles on the base of the baking sheet and spray the clean side lightly with spray ‘n cook.
4. Put egg whites (at room temperature) in a large bowl, making sure that there is no egg yolk in the mix. The best way is to separate the eggs one at a time putting the white in a small bowl before adding it to the big bowl.
5. Add the vanilla and vinegar and beat until it forms soft peaks then start adding the sugar slowly, beating all the time.
6. Beat until it is glossy and very stiff then fold in the sifted cornflour and salt.Â
7. Using a piping bag with a large star nozzle, start piping from the middle in a circular pattern till just inside the template then pipe 2 rings round the circle.
8. If you do not have a piping bag, use a spoon and cover the circle with meringue and form a nice hollow in the centre.
9. Bake in a very cool oven at 120ºC for 2 hours then switch the oven off and leave the meringues in until oven is cool.
10. Store in an airtight container.
11. Mix cornflour, custard powder, cake flour and a pinch of salt with the cold water. Stir in egg yolks, mix well.
12. Bring milk, sugar and Stork Bake margarine to the boil.
13. Stir the mixed paste into the hot milk, stirring all the time until it is thick.
14. Remove from heat and add the vanilla and stiffly beaten egg whites.
15. Cool and store in fridge till needed.
16. In a small saucepan, place ¼ of the berries and mash them up, add the sugar and water and heat.
17. Mix 1 teaspoon cornflour with about 2 - 3 teaspoons water then slowly add this to the hot mixture and stir till it looks like thin custard. Remove from heat and cool.
18. Place the meringue baskets on a plate and put a quenelle of the cold custard in the basket.
19. Add a few berries and drizzle some of the sauce over the filling.
20. Assemble and serve immediately.