Heat the oven to 140C. Line a baking tray with baking paper. Using an electric beater, beat the egg whites in a large, dry bowl until peaks form. Add the castor sugar gradually, continuing to beat until the meringue is firm, white and glossy. Beat in the vinegar and cornflour until just combined.

Use a large spoon to place six free-form meringues on the baking tray. Lower the temperature to 120C, place the meringues on the lower rack and bake for 45 minutes to 1 hour, until they lift easily from the baking paper. Turn the oven off and leave in the oven to cool. Store in an airtight container for up to two days.

To serve, chop half the candy canes into tiny pieces and fold through whipped cream, reserving some to scatter on top. Hull any strawberries and cut in half if large. Stack the meringues on a serving platter or cake stand, tuck in the mixed berries, mint leaves and whole candy canes, dust with icing sugar and serve with the candy-cane cream.