Method:

1. Preheat oven to 130°C. 

2. Use parchment paper for cake pans or draw and cut a 9” circle and place on a baking sheet.

3. Place egg whites in a bowl of a standing mixer with a whisk attachment. Whisk at high speed for at least 1 minute, until frothy. Slowly add 1 cup of sugar and continue whisking until glossy, stiff peaks form, about 3-4 minutes. Switch to a rubber spatula and gently fold in the vinegar, vanilla and cornstarch.

4. Mound the meringue in the center of the parchment and use a spatula to evenly spread it out, forming a large disk. The waves and swirls are best but smooth is fine. 

5. Bake for 90 minutes, then turn oven off and allow meringue to cool completely in the oven, about 1 hour. 

6. Meanwhile, fold together strawberries, jam, remaining 2 tablespoons sugar, lemon zest and juice. Set aside. 

7. Prepare the fresh whipped cream and transfer the cooled meringue to a platter. Top with whipped cream and berries.

8. Refrigerate leftovers for up to 1 day.