Preheat oven to 400°F
Beat egg whites until really stiff. Then add all other meringue ingredients and beat again until stiff.
Line 2 baking sheets with lightly greased parchment paper.
Divide meringue in half and form two, 9 inch circles about the same size (one for each cookie sheet).
Place meringues in the oven and immediately turn off oven. Leave meringues in oven over night (I suggest that you attach a note on the oven that says “do not turn on!”)
In the morning, remove the meringues from oven and loosen from parchment paper. Whip heavy cream until soft and billowy, adding sugar and vanilla to taste. Spread ½ of the whipped cream onto one disc of meringue, and top with ½ amount of fresh fruit. Place 2nd meringue on top, spread with remaining whipped cream and fresh fruit. This can be made in the morning for serving at dinner.
~ The meringue needs to be made one day in advance of serving.
