Preheat the oven to 140°C and line a baking tray with parchment.
Beat egg whites with vanilla, cream of tartar, and vinegar to stiff peaks.
Beat in sugar gradually until the meringue is stiff and shiny.
Fold in the finely chopped white chocolate until combined.
Shape mixture into a 23cm circle on the baking tray and smooth the surface.
Bake for 90 to 120 minutes until crisp on edges and dry on top.
Turn off the oven and let the meringue cool completely with the door slightly open.
Whisk the double cream until thick and spread over the cooled meringue.
Top with strawberries and grated white chocolate before serving.