Beat egg whites until stiff.
Gradually whisk in sugar and then the vinegar, corn flour and essence.
Spoon the meringue onto a foil-lined tray.
Level with a blunt knife.
Bake at 120 degrees C till the meringue is firm. (about 10 minutes)
Peel the meringue off the foil and allow it to cool.
Spread some cream on the meringue base and cover with the fruit.
Sprinkle with sugar and decorate edges with remaining cream.
Key Ingredients: egg, castor sugar, vinegar, cornflour, vanilla essence, cream, rum