Spoons: Berries and cream meringue layer cake

Me and my Ma spent boxing day this year cooking up a storm in my nans kitchen. After having Christmas day at my nans place we were driving to our cousins place the day after boxing day for another Christmas dinner. We made cinnamon scrolls and this amazing layer cake. 

I followed this recipe from Women's Weekly with a couple of little alterations. 

1. Preheat Oven to about 120°C

2. Draw a 20cm circle on baking paper, use this paper to line 2 baking trays, grease paper and dust with some cornflour

3. In a small bowl combine two egg whites and 1/2 cup of sugar, beat with an electric mixer on high until thick and glossy then stir in an extra teaspoon of cornflour

3. Divide the mixture between the two baking trays, spreading to cover the circles

4. Bake for about one hour or until meringue is firm and dry, cool in oven with door ajar (this part is important because if the meringue cools down too quickly it may crack)

5. repeat steps 2 through 4 two more times giving you a total of six meringue rounds (you may want to make an extra one too in case you have any meringue mishaps) 

6. Whip your cream and vanilla until it forms soft peaks

7. Peel your first Meringues away from paper, spread cream on top and layer with berries, repeat for remaining layers

8. Arange remaining cream and berries on top of cake and 'dust' with grated chocolate flakes

You'll be amazing at how easy this actually is to make. The only thing is that it does take a long time because you have to make the six meringues. It also doesn't hurt if you make the meringue the day before you plan on making the cake, I did and it was perfectly fine.

Believe me when I say it even tastes better then it looks...