Meringue kisses with balsamic strawberries

1.Preheat oven to low, 120°C. Lightly grease 3 oven trays and line with baking paper.

2.Combine sugar and water in a small saucepan. Stir over medium heat until sugar has dissolved. Bring to boil and remove from heat.

3.Meanwhile, in a small heatproof bowl, using an electric mixer, beat egg-white, cornflour and vinegar until foamy. Continue beating while gradually adding hot syrup in a thin steady stream. Beat for 10 minutes, until mixture is thick. When cool, fold chocolate through.

4.Spoon meringue into piping bag fitted with a 1cm tube. Pipe meringues (about the size of a 20 cent piece) 3cm apart on prepared trays. Bake, 25-30 minutes, until dry to touch. Turn off oven. Prop door slightly ajar, and leave meringues to cool completely.

5.For balsamic strawberries, combine all ingredients in a small bowl until strawberries are well coated. Leave to macerate, 30 minutes.

6.To serve, top each meringue with a little mascarpone and a segment of balsamic strawberry.