Preheat oven to 475 degrees. Cover a baking sheet with foil and spray with cooking spray.

In a large bowl, beat the egg whites until they form stiff peaks. Add white sugar slowly, beating throughout. When the egg whites become very stiff, add vinegar and boiling water. Continue beating the mixture until the glossy surface begins to fade and mixture is very stiff.

Pile meringue onto the baking sheet and shape into a circle that is 1 1/2 inches thick. Form a slight dip in the center so that the sides are slightly higher.

Place meringue in the oven, shut the door, and turn off the heat. Let meringue sit in the oven for one hour. After an hour, check the texture of the meringue to see that it is hard with no spots. If the center is soft, heat the oven to 250 degrees and place the meringue back into the oven and turn off the heat.

Once the meringue reaches the desired texture, transfer onto a serving platter and allow to cool.

Whip the cream until stiff and then add vanilla and confectioners' sugar. Pile the whipped cream onto the meringue and arrange fruit on top. Serve.