Put the oven on to approximately 130 C or Gas 1 - 2. Line a baking tray with baking paper.

Separate the egg yolk from the egg whites and put them into a mixer bowl. Whisk them for a few minutes until they form stiff peaks.

Add the sugar slowly, about 50g at a time and whisk again for a few minutes each time, until the sugar is all added.

Add the vinegar, cornflour and vanilla essence and continue to mix for up to 8 minutes, until the mix is smooth and glossy.

Spoon your mix onto the baking paper and put in the oven for at least an hour, and up to an hour and a half. Leave the meringue to cool down.

When the meringue is cool, whisk your cream and spread it over the top of the meringue, before topping with the fruit of your choice.