Berry Meringue Torte

For the berry coulis, place all ingredients in medium saucepan on low heat. Simmer for about 10 mins or until the berries have softened. Push the mixture through a sieve into a medium bowl. Discard the seeds.
Preheat the oven to 350u0b0F. Grease 3 baking pans. Mark a 9-inch diameter circle on each of 3 pieces of parchment paper. Turn papers over and place on the baking pans.
For the meringue, beat the egg whites in a large bowl with an electric mixer until soft peaks form. Add 1 cup of the sugar, 1 tbsp at a time, beating until the sugar dissolves between each addition. Beat in the cornstarch. Spread meringue over the circles on the prepared pans.
Bake the meringues for 10 mins. Reduce the oven to 300u0b0F. Bake for a further 15 mins. Cool the meringues in the oven with the door ajar.
Beat the cream and remaining 1/3 cup sugar in large bowl with electric mixer until firm peaks form. Toss the berries in a large bowl; reserve 1 cup of the berries for the topping.
Place one meringue on a serving plate and flatten slightly. Layer with 1/2 of the whipped cream mixture and 1/2 of the berries. Repeat the layers. Cover with remaining meringue. Cover the torte and refrigerate for 3 hours.
Top the meringue torte with the reserved berries. Dust with sifted powdered sugar and serve with berry coulis.