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1
Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven.
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2
Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
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3
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks.
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4
Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks.
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5
Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold inches.
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6
Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center.
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7
Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color.
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8
Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.
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9
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
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10
Just before serving gently place the meringue onto a serving plate.
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11
Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form.
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12
Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue.
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13
Arrange the fruit randomly, or in a decorative pattern, on top of the cream.
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14
Serve immediately as this dessert does not hold for more than a few hours.
