Instructions

• Preheat oven to 300F.
• Separate eggs. Mix egg whites until foamy.
• Gradually add 1.5 cups sugar.  Keep mixing until soft peaks.
• Add vinegar and mix until stiff peaks form.
• Spread over the baking pan (12″ x 16″) lined with parchment paper.
• Bake for 1 hour.  Turn off the heat and leave the cake in the oven to cool.
• Pour two cups of milk into a pot and add 1.5 cups of sugar.  Bring to a boil.
• Mix egg yolks with cornstarch. Add remaining 1 cup of milk and vanilla extract. Mix well.
• Add the yolk mixture to boiled milk and cook stirring constantly until it thickens. Remove from heat, transfer into a mixing bowl and cover with plastic wrap; cool completely.
• Mix softened butter until creamy.
• Mix cooled custard cream until smooth.  Gradually add butter into the custard cream while mixing on high speed.
• Cut up the strawberries and kiwis.
• Divide the meringue into three parts.
• Put some of the cream in a separate bowl to use later for the top and sides of the cake.
• Put about a half of the remaining cream on the first layer.  Line up strawberries and then cover with a second layer.  Spread the rest of cream, line kiwis over and then cover with the third layer.  Use cream saved to cover the top and sides.
• Mix whipping cream with powdered sugar and spread over the whole cake.
• Microwave chocolate with oil for 1 min. Mix well until smooth.  Drizzle over the cake.
• Decorate with fresh fruits.