Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper, lightly greased.

In a clean bowl, whip egg whites until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks are achieved and the mixture is glossy.

Gently fold in cornstarch and vanilla extract.

Spread the meringue evenly on the prepared baking sheet and bake for about 1 hour until dry outside but slightly soft in the center.

Allow to cool completely on a wire rack.

Whip heavy cream until soft peaks form.

Carefully flip the cooled meringue onto another piece of parchment paper. Spread whipped cream over it and scatter fresh berries on top before rolling it tightly.