1. Heat oven to 180
2. Draw a 9 inch circle on parchment paper using a plate as a guide, flip the parchment over to avoid transferring pencil to the meringue
3. Add egg whites and salt to the bowl of a stand mixer fitted with the whisk attachment
4. Beat the egg whites and salt on high for about a minute or until firm
5. Slowly add the sugar and continue beating on high for another couple of minutes or until you see stiff shiny peaks
6. Sift cornstarch into egg whites, add vanilla bean paste and vinegar and fold into egg whites
7. Turn meringue out onto the parchment paper circle and smooth to edges of the circle and make even thickness as possible
8. Bake 1 1/2 hours
9. Turn off oven and allow to cool for another hour or so with the door closed
10. Invert meringue onto a plate or cake stand

For the Whipped Cream

1. Chill whisk and bowl of stand mixer in freeze for 20-30 minutes
2. Make sure the cream is chilled, add to bowl of stand mixer with vanilla bean paste and sugar, attach whisk and whip until soft peaks form - about 3 minutes

For the Blueberry Sauce

1. Add blueberries, sugar, water to a small sauce pan, bring to a boil and simmer until thickens
2. Set aside to cool
3. Transfer to food processor or blender and puree until smooth

Assembly

1. Spread whipped cream over the top center of the meringue leaving a 1 inch boarder around the edges
2. Set blackberries around the edges and fill the middle with remaining blackberries, strawberries, and blueberries
3. Top with blueberry sauce