Preheat the oven to 300 degrees and line a half baking sheet (18” x 12”) with parchment paper.

Add egg whites (making sure no yolk or fat has been introduced to the egg whiteto a spotlessly clean bowl. Beat the egg whites on medium-speed until foamy. Add the salt and cream of tartar and continue beating. With the mixer still running, in a slow steady stream add the sugar. When all the sugar has been added, beat an additional 7 to 8 minutes. Egg whites should be very glossy, stiff, and smooth, but not dry. Be careful not to allow the meringue to collapse. It’s ready when you pinch a little between your fingers and the meringue is completely smooth.

Place a small dollop of meringue on the corners of clean parchment paper then turn it over and place it on the sheet pan (you’re using the meringue as glue). Spoon the remaining meringue onto the parchment paper making a rectangle. Swirl the meringue with the back of your spoon to form little peaks over the top that will brown very nicely and crevices and peaks to the meringue. Place in the oven and bake for about an hour or until meringue is golden and a little stiff on the outside.

While the meringue is baking, whip the cream with the powdered sugar and vanilla seeds until thick, smooth, and forms very soft peaks.

In a medium-sized saucepan, bring 2 cups of berries, 1/4 cup of water and the sugar to a simmer over medium-heat. Cook for 2 minutes or until sugar is dissolved and berries are cooked through. Turn off the heat and add the 1/2 of the remaining berries to the mixture and gently incorporate. Save the remaining berries to sprinkle over the top of the meringue.

If the meringue is done (slightly goldeand you want a little more color turn up the oven to 500 degrees and allow to brown for 2 minutes or so. Remove the meringue and allow to cool. Place the meringue on a platter or serve it straight from the parchment paper. Spoon the cream mixture in dollops all over the meringue. Drizzle the berry sauce over the meringue and cream then strategically place the remaining fresh fruit on top of the meringue.

If you are making this ahead, assemble right before serving. Serve this dessert the day that you make it so the meringue doesn’t get sticky.

Note: You can make this dessert with frozen berry mix. For the berry sauce, add the berries to the saucepan along with the sugar (save a few berries back for added texture). Omit the water from the above recipe. Bring berries to a simmer. Add vanilla and remaining berries.