Preparation time 20 minutes, cooking time 45 minutes.

1) Preheat oven to very slow. Grease and line oven tray with baking paper.

2) Beat egg whites in small bowl with electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until sugar dissolves between each addition, fold in sifted cocoa.

3) Spread four 13cm-diameter circles of meringue mixture on prepared tray. Bake in very slow oven about 45 minutes or until meringues are firm, cool meringues in oven with door ajar.

4) Beat cream in small bowl with electric mixer until lightly whipped, top meringues with cream and berries.

Serves 4, per serving 28.1g fat, 2002kj

Tip: when separating eggs, take care to avoid any yolk getting into the whites or they will not beat to the correct meringue consistency.