BEAT the egg whites until they start to form soft peaks.
WHISK in sugar slowly, spoonful by spoonful.
ADD vinegar and continue to whisk until the mixture has stiff glossy peaks.
LINE a baking sheet with parchment paper. Place the mixture on the baking tray and create a circular shape. Smooth.
BAKE for 90 minutes or until completely dry to touch. Turn off oven, crack the door and wait until the meringue is completely cooled.
WHIP the cream while the meringue is cooling. Add half of the raspberries and whip until pink and thick.