Preheat the oven to 275°F (135°C) and prepare a baking sheet lined with parchment paper, marking a 9-inch circle.

In a mixing bowl, beat egg whites on low until soft peaks form, then gradually add sugar while increasing speed until stiff peaks form and sugar dissolves.

Gently fold in cornstarch and vinegar without deflating the meringue.

Shape the meringue on the marked baking sheet, creating a tall nest with a depression in the center.

Bake in the oven for 80-90 minutes until firm and golden, then turn off the oven and cool inside for at least 4 hours.

Whip cream to medium peaks and spread over the cooled meringue, topping with fresh fruits.