Preheat over to 350° and line a baking sheet with parchment.
Using the stand mixer, beat egg whites until satiny peaks form, then whip in sugar a spoonful at a time until the meringue is stiff and shiney.
By hand, gently fold in the other base ingredients until thoroughly mixed.
Mound onto the baking sheet in a circle about 9 inches in diameter, smoothing the top and sides.
Place in the over and then immediately turn the temperature down to 300°.
Cook for 1 to 1-1/4 hours. When it is done, it should look crisp around the edges and dry on top (it may have cracks and that is ok). You can prod it and you should feel the promise of squidginess (Nigella Lawson's words).
Turn off the oven and open the door to let it cool completely.
When ready to serve, invert onto a platter. Whip up the cream (with powdered sugar & vanilla if you want) and dole out on top. Cover with berries and chocolate shavings.
