Pre-heat oven to 115°C (95°C fan-forced).

Sift cornflour and icing sugar together.

Using a mixer, whisk the egg whites with the cream of tartar.

Once the egg whites reach a medium to firm peak, gradually add in the caster sugar and continue whisking to enable the sugar to dissolve.

Remove bowl from the mixer and fold through the sieved dry ingredients.

On baking paper, mark out 3 x 18cm discs; divide the mixture in three equal portions and place onto the prepared templates (use the back of a spoon to spread the meringue out).

Dust the meringue discs lightly with cocoa powder, then place in the oven for approximately 70 minutes, or until the meringue is crunchy (depending on your oven the discs may require an additional 10 minutes).

Whip the Bulla Whipping Cream with the sugar and vanilla paste to a medium to firm consistency.

Place one of the meringue discs onto your serving plate and layer it with one third of the cream.

Scatter berries on top and cover with another meringue disc. 1Add another third of cream, a few berries and another meringue disk.

Place the remaining cream on top in the centre and finish with berries, a light dusting of cocoa powder and icing sugar. Note: the cake must sit for a minimum of 3 hours prior to cutting. It can be made up to 24 hours in advance. Serving: perfect served with a scoop of Bulla Creamy Classics Boysenberry and Vanilla ice cream.