Preheat the oven to 180°C.
Line two baking trays with baking parchment.
Whisk egg whites in a large bowl until stiff peaks form.
Add sugar gradually while whisking until the mixture is stiff and glossy.
Whisk in the cornflour and white wine vinegar.
Spread the mixture into 25cm circles on the prepared trays.
Reduce the oven temperature to 120°C and bake for 90 minutes.
Turn off the oven and let meringues cool completely inside.
Simmer berries, orange juice, and zest in a pan for 10-15 minutes until softened.
Whip the cream to soft peaks and fold in the cooled fruit.
Layer the meringues with the fruit cream and dust with icing sugar.