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Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper as a guide for your meringue.
In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved.
Gently fold in the white vinegar, cornstarch, and vanilla extract until well combined.
Spoon the meringue onto the prepared baking sheet, using the drawn circle as a guide. Shape the meringue into a disk with slightly higher edges to create a well in the center for the filling.
Bake in the preheated oven for 1 hour and 15 minutes. Turn off the oven and leave the meringue inside to cool completely, with the oven door slightly ajar. This will help prevent the meringue from cracking.
In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Once the meringue is completely cool, transfer it to a serving platter.
Spoon the whipped cream into the well of the meringue.
Arrange the fresh fruit on top of the whipped cream.
Enjoy your meal!