Make the Berry Coulis and Pistachio Praline, if using, in advance.

Preheat your oven to 120°C.

Line 3 baking trays with baking paper and use a pen to mark a 24–25cm circle on each (use a dinner plate as a guide).

Turn the paper over so the marking won’t go into the meringue.

Place egg whites in the clean bowl of your stand and electric mixer — I use my Kenwood Patissier, with a whisk attachment, and beat until they start to foam.

With the mixer running, gradually add the sugar and salt, beating until the mixture forms stiff peaks and the sugar is fully dissolved (5-8 minutes).

Add the vinegar and whisk to combine.

Divide the mixture between the three prepared trays and spread each out evenly using your marked paper as a guide to form 3 large discs (24–25cm).

Bake for 1 hour, then turn off the heat and leave to cool in the oven.

The meringue should be fully dry and firm.

Meringue discs can be carefully stacked (leave the baking paper on) and stored in a large airtight container for up to a week.

To make the Vanilla Cream, place the mascarpone, cream, icing sugar, and vanilla in the clean bowl of your electric mixer and beat until mixture thickens and forms still peaks (when you lift the beater, the mixture should hold its peaks).

Cover and chill until ready to assemble the torte (it will hold for several hours).

Assemble the torte up to 2 hours before serving.

To assemble, place a meringue disc on a serving platter, spread over a third of the Vanilla Cream in a thin layer.

Drizzle over 2 tablespoons of the Berry Coulis and top with a third of the berries.

Top with another meringue disc, spread over another third of the cream, a little of the Berry Coulis and scatter another third of the berries.

Place the final meringue disc on top, spread with remaining cream, a little more Berry Coulis, and sprinkle with remaining berries.

Garnish with shards of Pistachio Praline, if using.

Serve the remaining Berry Coulis in a small jug on the side.