Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.

In a clean mixing bowl, whip egg whites until soft peaks form. Gradually add sugar while whipping until stiff peaks form.

Gently fold in the white vinegar and vanilla extract.

Spoon the meringue mixture onto the prepared baking sheet, creating a round shape with a slight dip in the center.

Bake for about 60 minutes until the outside is firm. Turn off the oven and leave the meringue inside to cool completely.

Once cooled, whip the heavy cream to soft peaks, spread it over the meringue, and top with fresh berries.