Preheat oven to 130C (265F) and line a baking tray with baking paper. In a medium size bowl, place the egg whites and beat with a hand held or stand mixer (with the whisk attachment on) until soft peaks form (about 1-2 minutes).

While whisking continuously, gradually add the sugar, one tablespoon at a time until it is stiff, satiny and shinny. Whisk in the vanilla, cornflour, white vinegar and cocoa powder until just combined.

Using a piping bag with nozzle of your choice (I like to use a 1cm plain round tip or a 1cm star tip – the rose tip will give you a textured, ribbing effect). Pipe 8 nests (3cm apart) onto the prepared tray, and using the back of a spoon, make a dent in the center of each one (this makes a little ‘crater’ for the cream and toppings).

Bake for 25 minutes. Turn the oven off with the door slightly ajar and allow the meringues to cool completely. Whilst the meringues are cooling, add the vanilla to the cream and whip the cream with until it is thick and begins to form soft peaks. Dollop generous helpings of cream on top of the meringues and sprinkle over oreo crumbs and desired sweets and serve.