Line a large baking sheet with wax or parchment paper. Place a bottomless
ungreased 9” (23 cm) springform ring on pan.
Beat liquid egg whites, cream of tartar and salt until soft peaks form. Gradually beat in sugar in a thin stream and continue beating until stiff shiny
peaks form. Sift cocoa and cornstarch over top and add vinegar and vanilla; fold in until well combined.
Spoon batter into prepared ring. Bake at 140°C for about 2 hours or until crisp on the outside but still soft in the centre. Run knife around edge of ring. Cool completely on rack. Remove pan from around meringue. Carefully remove paper from bottom; place meringue on serving plate. Pick off any loose pieces around edge of meringue.
Beat cream with icing sugar and instant coffee until thick. Spread over top of meringue. Arrange fruit on top.