Preheat the oven to 125°C.
Whisk egg whites in a clean food processor until soft peaks form.
Gradually whisk in sugar until firm, then fold in cornflour and vinegar.
Spoon meringue into small nests and bake at 125°C for 10 minutes.
Reduce heat to 100°C and cook for one hour.
Cool meringues completely in the oven overnight.
Whisk cream and vanilla seeds together until soft peaks form.
Blend strawberries, icing sugar, and lemon juice into a purée and sieve.
Combine quartered strawberries with the prepared strawberry sauce.
Assemble by topping meringue nests with cream, fruited sauce, and raspberries.
Garnish with mint leaves and a dusting of icing sugar.