MERINGUE

1. Preheat the oven to 225˚f / 110˚c. Line two baking sheets with parchment paper.
2. Measure the egg whites and granulated sugar into the bowl of a stand mixer or other heatproof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Heat the mixture, whisking often and watching the edges carefully, until it no longer feels gritty when rubbed between your fingers, and it registers at least 70˚c / 160˚f on a thermometer. 
3. Carefully transfer to a stand mixer fitted with the whisk attachment. Add the vanilla. Whip on high speed until stiff peaks form, approximately 4-5 minutes. Transfer to a piping bag fitted with the piping tip of your choice.
4. Pipe 'nests', or round flat circles onto the baking paper, leaving a small amount of space between each. You can pipe whatever shape you would like here - blobs, nests, kisses etc. My circles were approx 2 ½ inches wide. 
5. Place the baking sheets into the oven. Bake for 2 to 2 ½ hours, or until they feel firm and no longer sticky, and peel cleanly off the paper when you lift them up. Turn off the oven, and leave them in there for at least an additional hour to dry out and crisp up.
6. Store in an airtight container until ready to use.

ASSEMBLY

1. Place cream in a medium sized bowl. Whisk until soft peaks form. Add Mascarpone and vanilla, and whip just until stiff peaks start to form.
2. Layer a meringue with berries and cream, followed by a second meringue, more berries, and more cream. Finish with a dust of powdered sugar. 
3. Keep components separate until ready to serve.