1.Preheat the oven to 120°C (100°C fan-forced). Line 2 oven trays with baking paper. Draw a 20cm circle on each piece of paper; invert paper onto trays. Grease the paper and dust with a little cornflour. Shake away excess.
2.Combine two of the egg whites and 1/2 cup of the sugar in a small bowl, beat on high with an electric mixer until thick and glossy. Stir in 1 teaspoon of extra cornflour.
3.Divide mixture between oven trays, spreading to full circles. Bake for about 1 hour or until firm and dry; cool in over with door a jar.
4.Repeat process two more times with remaining egg whites and sugar. You should have a total of 6 meringue rounds.
5.Beat the cream and vanilla until soft peaks form.
6.Peel away paper from meringues, sandwich with cream mixture and half the strawberries. Serve topped with remaining strawberries and raspberries.