Step 1

Preheat oven to 120°C. Line 3 baking trays with baking paper. Draw a 20cm disc on each piece of baking paper.

Step 2

Use an electric beater to beat egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition until the sugar dissolves and the mixture is thick and glossy. Beat in the vinegar, cornflour and vanilla until combined. Divide the meringue among the prepared discs and smooth the surfaces. Bake for 30 minutes or until firm to touch. Turn off oven. Leave the meringues in the oven, with the door closed, to cool completely.

Step 3

Meanwhile, place cherries, extra sugar and 125ml (1/2 cup) water in a bowl. Set aside, stirring occasionally, for 30 minutes. Drain the cherries, reserving liquid. Stir reserved liquid, extra cornflour, jam and remaining water in a saucepan over medium heat for 7 minutes or until mixture boils and thickens. Strain through a fine sieve into a bowl. Stir in cherries and lemon juice. Set aside to cool completely.

Step 4

Place 1 meringue disc on a cake stand or plate. Spread with half the cream. Repeat with the remaining meringue discs and cream, finishing with meringue. Top with cherry sauce.