Beat egg whites into soft peaks, add sugar and vanilla and beat until stiff.
Bring water to a boil, turn heat down to low and reduce water to a simmer.
Dip an ice cream scoop into cold water, then scoop out egg whites by large spoonfuls and gently slide into simmering water.
Poach about 2 minutes.
Turn gently and poach on the other side for 2 minutes.
Gently remove from water and transfer to a baking sheet lined with plastic wrap. Cool.
Spoon berries into ramekins or sherbet cups, cover with custard sauce.
Float poached meringues on custard.
Sprinkle with cinnamon or chocolate curls and serve with a slice of cake.
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