Meringue -
Pre-heat the oven to 140C.
In a large mixing bowl mix the 3 egg whites until they form soft peaks.
While mixing add one tablespoon at a time of the caster sugar ensuring each amount is well mixed before adding the next. Once you have a stiff glossy mixture add the chosen extract and whisk in.
Line your non stick baking tray with grease proof paper (use a little meringue mixture to help stick it down in the corners)
Using a metal spoon spread the mixutre in the desired shape. You can either do one big meringue or multiple individual portions.
Bake for 1 1/4 hours for a softer meringue or add an additional 15 minutes for a crispier version.
Once ready peel off the paper and place on a cooling rack.
Topping -
Whisk the cream in a large mixing bowl until it turns into a thick fresh cream texture.
Spread this all over your meringue.
To make a little fruit drizzle place 5-10 strawberrys and raspberrys in a small bowl and press with a spoon to crush the fruit and release its juices. Drizzle this over the cream.
Half the remaining strawberrys and decorate with the strawberrys and raspberrys. I also added some cranberrys as it was a Christmas pudding.
I like to serve with a little single cream.