Place the whites in a clean mixing bowl then add a pinch of salt and whisk to a stiff peak. Whisk in half the sugar keeping the meringue stiff. Fold in the remaining sugar then the cornflour and the vinegar.
Line the sides of a 25cm springform tin with non-stick baking paper then place on a baking tray lined with baking paper. Fill with the meringue mix dipping it at the centre and building up the sides.
Bake in a cool oven at 150 degrees C for approximately 1 hour then place a sheet of foil over tin shiny side down and continue baking for another hour or until crisp.
Allow the meringue base to cool. Remove from the ring and place on a serving plate.
Spread some of the cream on the base and fill neatly with the fruits. Decorate with rosettes of cream.