Meringue Clouds with Sabayon and Berries (Rosalyn Darling)

Meringue Cloud Cakes

• 8 oz sugar
• 1 tbsp corn starch
• 6 egg whites
• ½ tsp cream of tartar
• 1 pinch salt
• ½ tsp vanilla extract

Sabayon Crème

• 3 oz sugar
• 1 lemon, thin peel only, no white pith
• 4 egg yolks, from large eggs
• 4 oz white wine (Pinot Grigio)
• 8 oz heavy whipping cream
• 1 ½ cups fresh berries, divided
• fresh basil leaves, to garnish