A delicious cake that looks very festive and just right for Christmastime, with the colourful fruits on top of whipped cream and a crunchy meringue base.

1. Preheat oven to 200°. Grease a flat baking tray and line with wax paper, also greased with butter and sift over some extra corn flour and tap out excess.

2. Use a 19 cm. cake tin as guide, trace circle on prepared tray.

3. In large bowl, beat egg whites until stiff. Add caster sugar gradually, beating well after each addition.

4. Stir in vinegar, corn flour and vanilla.

5. Pile or pipe the meringue mixture onto the prepared baking tray, keeping within the marked circle. Smooth top to resemble a flat cake. For a good marshmallow centre, make the mixture at least 5 to 6 cm. high.

6. Reduce oven temperature to very low 130° and bake for 75 mins.

7. Remove meringue from oven and turn upside down on large plate and remove wax paper.

8. Using tip of paring knife, mark a smaller circle in the surface crust (this allows the centre to sink slightly to form a nest).

9. Allow meringue to cool, then fill with vanilla flavoured whipped cream, topped with seasonal fresh fruits. Fill and decorate just before serving.