Mixed berry coulis
1.Preheat oven to 180°C (160°C fan-forced). Grease three oven trays; line with baking paper. Mark 23cm diameter circle on each piece of paper.
2.To make mixed berry coulis, simmer ingredients in medium saucepan, uncovered, over low heat, about 10 minutes or until berries have softened. Push mixture through sieve into medium bowl; cool. Discard seeds.
3.Beat egg whites in medium bowl with electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until sugar dissolves between each addition; beat in cornflour. Spread meringue over circles on trays.
4.Bake meringues for 10 minutes. Reduce oven to 150°C (130°C fan-forced); bake further 15 minutes. Cool meringues in oven with door ajar.
5.Beat cream and extra sugar in small bowl with electric mixer until firm peaks form.
6.Place one meringue on serving plate; flatten slightly. Layer with half of the cream mixture then top with half of the combined berries. Repeat layering with a second meringue, remaining cream and three quarters of remaining berries, reserving remaining berries. Cover torte; refrigerate 3 hours.
7.Top meringue torte with reserved berries, dust with sifted icing sugar; serve with berry coulis.