Meringue base

1. Preheat the oven to 120 °C (250 °F).
2. Draw a circle the size of the tart (about 22 cm in diameter) on a sheet of aluminium foil.
3. Beat together the egg whites, boiling water, salt and cream of tartar until stiff. Use a wire whisk, beating with long, even strokes, or alternate with an electric beater to do the job quickly and incorporate as
much air as possible.
4. Add the castor sugar by the spoonful, beating well after each addition. When all the sugar has been incorporated, add the essence drop for drop. Fold in the cornflour.
5. Spread a 1 cm thick layer of the meringue on the circle to make the base of the meringue shell.
6. Using a large rose piping nozzle, pipe a thick border of meringue along the circumference of the circle.
7. Bake for 50 – 60 minutes.
8. Carefully remove the shell from the foil, fill with whipped cream and decorate with berries or a variety of fresh fruit. Serve as a dessert.