Method

• 1.
  Preheat oven to 160°C. Draw a 30cm x 25cm rectangle on a piece of baking paper. Line a baking tray, drawing-side down, with prepared baking paper.
• 2.
  For the lemon verbena cream, place verbena and cream in a saucepan over low heat. Cook, stirring occasionally, until hot (do not bring to the boil), then transfer to a heatproof bowl and chill until completely cold. Pass cream mixture through a sieve into a stand mixer fitted with the whisk attachment and whisk to medium peaks. Add mascarpone and sugar, and whisk until combined. Chill until needed.
• 3.
  For the wild blackberry jam, stir lime zest and sugar in a saucepan until well combined. Add blackberries and place over medium-low heat. Simmer, stirring occasionally, for 10 minutes or until thickened slightly. Add lime juice and cook, stirring occasionally, for 2 minutes or until thickened slightly. Transfer to a heatproof bowl. Set aside until needed.
• 4.
  Place the eggwhites in a stand mixer fitted with the whisk attachment and whisk until soft peaks form. With the motor running, gradually add sugar, 1 tbs at a time, and continue whisking for 7 minutes or until sugar is dissolved. Fold through vinegar and cornflour.

• 5.
  Spread meringue within the rectangle on prepared tray. Bake for 25-30 minutes or until light golden. Set aside for 5 minutes to cool slightly.
• 6.
  Invert the meringue onto a sheet of baking paper dusted with icing sugar. Carefully peel paper off meringue.
• 7.
  Spread lemon verbena cream on the meringue, leaving a 2cm border. Scatter with blackberries. Starting from a long side, gently roll the meringue away from you, using the baking paper to keep it in shape. Transfer to a serving platter, seam-side down.
• 8.
  Drizzle with some of the jam, and scatter with herbs and extra blackberries. Dust with icing sugar and serve with remaining jam.