Preheat oven to 350°F.

In a large mixing bowl (that is very clean) beat egg whites until soft peaks form (about 5 minutes).

Add superfine sugar 1/2 cup at a time, beating in between. Beat on high until stiff peaks form (maybe 2 minutes).

Add 1 1/2 teaspoons of the vanilla and beat 1 more minute.

Using a rubber spatula fold the cornstarch and cream of tartar into the egg whites, carefully and slowly.

Line a cookie sheet with parchment paper and using a pencil and a 9” pie dish draw a circle around the dish in the center of the parchment paper. Turn the paper over – you should still be able to see the drawn circle.

Pour the egg white mixture into the middle of that circle and spread carefully into a mound using the circular outline as a guide. Make a kind of shallow well in the middle of the egg whites.

Place the cookie sheet into the middle rack of the oven and immediately turn down the temperature to 200°F. Bake at this temperature for 90 minutes (do not open the oven during this time).

After the time is up turn off the oven and open the door. Leave it ajar to slowly allow the hot air to escape.

Allow this to cool completely before starting the next steps. Once cooled begin making the cream.

Place the heavy cream, remaining vanilla and granulated sugar into a medium sized mixing bowl and beat until stiff peaks form.

Spread this cream mixture into the well of the meringue. Be careful during this time as the meringue is quite delicate and cracks easily.

Wash and chop the fruit and arrange as desired on top of the cream – top with the mint sprig for decoration.