Line a large baking tray with parchment paper. Draw a 30cm circle in the middle, then a 10 cm circle in the middle of it. Set the oven to 120ºc.

Whisk the egg whites to stiff peaks and slowly add the sugar in increments, whisking all the time. Whisk in the cornflour and vinegar.

Spoon the meringue into the space between the circles. Swirl the meringue or have some in a piping to finish off.

Place in oven and then turn the heat down to 110ºc. Cook for about an hour or until crisp. Turn the heat off and allow to cool in the oven. When cool carefully remove parchment paper and place on a serving plate.

Place the fruit, sugar and spices in a pan and cook for 5 minutes. Remove fruit and boil the remaining juices to a thick syrup. Mix into the fruit and cool.

Whip the cream and place in a piping bag. Pipe the cream onto the meringue and arrange the fresh fruit on top. Spoon on the spiced fruit and arrange mint leaves over the top. Spray then with the glitter spray and serve.