1Preheat oven to 120°C. Trace a circle around a 20cm cake tin on baking paper, flip the paper over and place on baking tray.
2Combine egg whites & salt in a bowl, beat until stiff peaks form. Slowly add the sugar to the mixture until it is smooth.
3Add vinegar, vanilla extract & cornflour, beat until mix combines. Spoon the mixture onto the baking tray along the traced circle to form a wreath. Smooth the top with a spatula. Bake in the oven for 1 hour 20 minutes. Leave in the oven to cool.
4Gently spread the whipped cream over the meringue, then top with Keelings berries and fresh mint leaves. Serve and enjoy!