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Bake for approximately 1 1/2 hours, until dry and crisp and it lifts easily off the baking paper. Cool on a wire rack.
When completely cool, place on a serving plate, swirl the top with the whipped cream and decorate with sliced or chopped fruit of your choice.
Tips:
Older eggs work better as the white breaks down easier.
Wipe the bowl beforehand with lemon juice to remove any greasy residue before beating the egg whites (grease affects the ability for the egg whites to form peaks).
Caster sugar is needed as the fine crystal size traps and holds air - more air is trapped because there are more crystals.