3 egg whites
3/4 cup sugar
½ teaspoon vanilla extract
2 cups pareve whipping cream
1-1/2 cups sliced strawberries
Preheat oven to 250 degrees. Line a cookie sheet with parchment paper. Draw the outline of an upside down 8-9 inch plate on to the parchment.
Place egg whites in a spotlessly clean metal or glass bowl. Beat egg whites until foamy. Add the sugar one tablespoon at a time, beating at high speed between each addition. Add vanilla extract. Whisk until egg whites are stiff and glossy.
Spoon meringue mixture into a large mound on the outline you drew on the parchment. Keep the edges slightly higher than the center.
Bake in the oven for 1 hour. Switch off oven but leave meringue in oven to dry—about 2-3 hours. Remove from oven and allow to cool completely.
When meringue is cool, spoon whipping cream in a mound in the center, spreading to about ½ inch of each edge. Place sliced berries on top with their juices. Serve immediately.
Meringue can be stored in an air tight container for a few days. Add whipping cream and berries before serving.