Separate all your whites from your yolks
Leave your whites to sit until they are around room temperature
Use a standing whisk, a hand mixer or a whisk to beat whisk the egg whites until fluffy and white
Keep whisking and add your sugar 1/2 cup at a time
When all the sugar is added and the mixture now come to a stiff peak you can stop whisking
Line an oven tray with baking paper or tinfoil and place all the meringue mixture in a circle having a well in the middle with a thick enough layer of the mixture in the well so it's a full base
Put it in the oven at 170°c/ 338°f for 90 minutes or until a tooth pick comes out clean
While it is baking whisk the whipped cream until it forms a stiff peak
Place it in the fridge until the meringue is done
Cut and wash any berries that you want on your meringue
When the meringue is baked. Leave it to cool down for 10 minutes
When it's cooled take your whipped cream out of the fridge and put a good amount into the well that you made and on the edges of the wells opening then place the berries all around
