Preheat the oven to 225 F.

Whir the granulated sugar in a blender to make it finer.

Place egg whites, vanilla and cream of tartar (or vinegar) into a large mixer bowl. Beat on medium-high until soft peaks form.

When soft peaks have formed, keep the mixer going and add the fine sugar a heaping tablespoon at a time. Stop beating when the meringue holds a shape well.

Line a baking sheet with parchment. Spread out the meringue into a 7 x 8 inch oval or 8 inch circle. Most people will draw their shape then turn the parchment upside down, but there are also silpats with an 8-inch circle drawn on them.

Form the sides of the meringue “bowl” by sweeping in an upward motion with a wide spoon.

When done, hollow out the center some, and re-sweep the sides a bit if needed.

Bake at 225F for 1 hour and 20 minues, then turn off the oven and let the meringue sit inside until fully cool, about an hour. You can also let it sit there overnight if needed.

Shortly before serving, move the meringue to your serving plate and prepare to fill it. There should be a “crater” in the center where the meringue has collapsed. You can “help” this along if needed by removing any stray pieces (I ate a couple).

Prepare your whipped cream. Whip the cream until very thicken, then add vanilla and powdered sugar.

Spread the fruit curd inside the meringue on the bottom of the crater, then top with whipped cream.

Add berries and any other decoration to the top of the whipped cream.

Serve immediately.