Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-8 inch circle as a guide for shaping the meringue. Flip the parchment paper over.

1. In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff peaks form (about 5-7 minutes).
2. Gently fold in the cornstarch, vinegar, and vanilla extract. These ingredients help stabilize the meringue and create a crisp texture.
3. Spoon the meringue onto the prepared parchment paper, shaping it into a round nest with a slight indentation in the center. This will be where you add the cream and fruit later.
4. Bake the meringue in the preheated oven for 1 hour to 1 hour and 15 minutes, or until dry to the touch and slightly golden. The meringue should sound hollow when tapped. Let it cool completely inside the oven with the door slightly ajar.
5. While the meringue cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
6. Once the meringue has cooled, transfer it to a serving platter. Spoon the whipped cream into the center of the meringue and spread it out, leaving the edges exposed.
7. Top with fresh fruit of your choice. Serve immediately or refrigerate for a few hours before serving.