Preheat oven to 285F.
Whisk the egg whites until they are whipped up into a dense foam. Add the sugar gradually, and whisk well to give it time to dissolve. Continue whisking until the mixture is thick and glossy. It should hold stiff peaks.
Spoon the meringue onto a winged baking sheet. Gently spread it out, using the back of a spoon, to form a circle 9″-10″ in diameter. Make a slight hollow in the center. This “bowl”, will hold the toppings.
Bake for 1hr. The meringue should be only a shade darker.
Let cool for 15min, transfer to a serving tray and layer with cream, lemon curd, or zabaione. Top with your choice of berries or fruit.
Credit: Ruby Tandoh’s Crumb