Here is a beautiful, light, and delicious dessert for the beginning of summer when the red berries are in season.
Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
Using an electric mixer, beat the egg whites with a few grains of salt and using the whisk attachment slowly at first, then increase the speed to high. When the egg whites are stiff, add the sugar, one tablespoon at a time. When the meringue is firm and glossy, beat in the vinegar and stop whisking immediately. Using a rubber spatula, turn the meringue onto the center of the parchment and shape it into an oval, approx. 10 inches by 7 inches, and make a well in the center for the cream and fruit. Bake the meringue in the oven, until firm around the edges, about 1 hour. Remove the meringue from the oven and let cool completely on a wire rack.
In another bowl, whip the heavy cream until soft peaks form. Place the meringue on a serving platter and fill the indentation with the whipped cream. Top with the berries. Decorate with mint leaves if desired. Serves 6 to 8. MSR