Eton Mess

When Evan returned from his mission to Australia, he made us a delicious dessert called pavlova. He mentioned that sometimes it is made in "mess" form instead of being built into a pavlova. Same ingredients just easier to dish out in individual servings.

3 egg whites
12 Tbsp white caster sugar (regular sugar processed in your blender or food processor to make it extra fine)
a few drops of vanilla extract
8 ozs mixed berries or other fruit cut into bitesized pieces
1 cup heavy cream
3 Tbsp caster sugar
Confectioner's sugar, for dusting (optional)

Set the oven to 325 F
Line a baking sheet with parchment paper
To make the meringues, whip the egg whites to stiff peak stage in a dry, clean bowl. They should be glossy and stand in firm peaks. Gradually add the sugar whipping continuously. Continue for about 5 minutes until the mixture is very thick and stands up on its own. Finally, add the vanilla. Using 2 spoons or a piping bag, place the meringue mixture onto the baking sheet in small mounds (1-2 inches in diameter). Bake for 1-1 1/2 hours. When cooked, they will be firm and crisp and will easily lift off the baking parchment. Check them after an hour and cook longer if required. Once cooked, turn off the oven and leave them in there to dry out further while the oven cools down.
Wash, dry and prepare fruits
Whip the cream until thick and then stir in the sugar.
Assemble the dessert either in one large bowl or in 4 individual sundae glasses. Layer the fruit and cream alternately with the meringues finishing with cream and then fruit. Complete the dish with a dusting of confectioner's sugar just before serving if desired.