2 cups sliced berries (such as strawberries, blueberries or raspberries)
Fresh mint leaves for garnish
Preheat oven to 180° F. Line two sheet pans with parchment paper. Mark six 4-inch circles with a pencil leaving a space between them. Turn the parchment paper over so you can still see the circles, but the carbon from the pencil will not get on the meringue.
Place eggs whites, salt and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Make sure the bowl is very clean and free of any oil, if not your eggs will not whisk to form firm peaks.
Whisk egg whites on high until they are foamy. Add the sugar 1 tablespoon at a time and continue whisking until egg whites are firm. Gently fold in the cornstarch, vinegar and vanilla.
Spread the meringue in each circle making sure the edges are higher forming an indentation in the center to hold the sweetened whipped cream and berries.
Bake for 1 hour. Turn oven off and allow meringues to cool about 1 hour.
Chill the clean mixing bowl and whisk attachment in the refrigerator about 15 minutes. Whisk cream sugar and vanilla until whipped cream forms soft peaks.
Combine the berries and the dessert sauce.
Spread whipped cream over each meringue. Spoon fruit over the top. Garnish with mint and serve immediately.