Take two pieces of baking paper and draw a 23cm - diameter circle on each one; then put them on two baking trays.

Preheat an oven to 180 Celsius degrees.

Put the egg whites in a big, dry and clean mixing bowl, add a pinch of salt and beat them with an electric mixer.

When the egg whites form stiff peaks, start adding the caster sugar (while you still beat the egg whites). Add one tablespoon at a time and carry on beating for 20-30 seconds before you add another tablespoon of sugar.

When you have used all the sugar, keep on whisking for another 2-3 minutes, then add the vinegar and beat for another minute.

Divide the beaten egg whites into two portions, carefully spread them on the drawn circles, and put both baking trays in the hot oven.

After 5 minutes, decrease the temperature to 140 Celsius degrees and bake for 90 minutes. Afterwards, turn off the oven, open its doors slightly and keep it open for 5 minutes. Then close the door and keep the meringues in the oven for a few hours or overnight.

Boil the blackcurrants and sugar. Take it off the heat, puree the mixture in a food processor or blender and press through a sieve.

Sprinkle the gelatin powder over the top of the water and leave for 5 minutes to bloom.

Add the gelatine to the blackcurrant puree, stir and leave to cool down.

Whisk the double cream till almost stiff, add the blackcurrant mixture and gently fold till combined. Leave for 2-3 hours to thicken {I leave it overnight}.

Spread approx. 3/4 of the blackcurrant mousse on the worse-looking meringue disc and cover it with the second one. Spread the remaining mousse on top of the meringue. If you would like to decorate the whole top, spread the mousse on the entire disc; if you want to create a wreath - arrange the blackcurrant mousse in a wreath shape.

Decorate with your chosen fruit.