Preheat the oven to 100ºC.
Line a baking tray with parchment paper.
Draw a 24 cm circle on the parchment paper.

Making the meringue
Fit the Whisk Tool.
Add egg whites into the Appliance bowl.
Whisk for 10 minutes on speed Max, until foamy.
Add caster sugar gradually while the machine is running.
Whisk for 3 minutes on speed Max, until stiff, glossy peaks are achieved.

Transfer the mixture into a piping bag fitted with a large star tip.
Pipe large rosettes around the circle on the prepared baking tray to form a wreath.
Bake for 1 hour at 100ºC, until dry and crisp.
Remove from the oven and let cool.

Making the cream
Clean the Appliance bowl and fit the Whisk Tool.
Add whipping cream and icing sugar into the Appliance bowl.
Whisk for 4 minutes on speed 4, until stiff peaks form.

To decorate
Transfer the mixture into a piping bag fitted with a large star tip.
Pipe a spiral border around the top of the meringue wreath.
Decorate with mint leaves and mixed berries.
Dust with icing sugar.

Serve.