For the meringue:
4 (extra large) egg whites, at room temperature
a pinch of salt
1 cup sugar
2 teaspoons corn starch
1 teaspoon pure vanilla extract
1 teaspoon lemon juice or vinegar
zest of a medium sized lemon
For the cream:
1 and 1/2 cups cold heavy whipping cream
3 tablespoons confectioner's sugar
1/2 teaspoon vanilla
1 teaspoon lemon zest
1 pint fresh strawberries
1/2 pint assorted blueberries and raspberries
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Draw a 8-inch circle on the parchment paper. Turn the paper over so that you do not get pencil marks on your meringue.
In a tabletop mixer bowl, add the egg whites and salt. Beat them with the whisk attachment until frothy.
While the mixer is running, slowly add the sugar and vanilla extract until the mixture becomes stiff and glossy. About 6 minutes.
Sift the cornstarch over the whipped egg whites. Add the lemon juice and carefully fold it in with a spatula.
Spread the mixture onto the parchment paper inside the circle. Spread it carefully, creating a bowl shape in the center. Create swirls and spikes around the edges.
Bake at 300 degrees for one hour. Turn the oven off after one hour and leave the meringue inside for 1 more hour. It will be crispy on the outside and marshmallowy on the inside.
Prepare the whipped cream while meringue is cooling. Combine the heavy whipping cream, vanilla and confectioners sugar in a large bowl. Whip until thick and creamy. Fold in the lemon zest with a spatula.
Fill the center of the cooled meringue with whipped cream and top with the berries.