Preheat your oven to 90°C (195°F) and line two baking sheets with parchment paper.

In a stand mixer, whip the egg whites at medium speed and gradually add the sifted icing sugar until stiff peaks form, about 8 minutes. Mix in cornstarch and vanilla extract.

Create mounds of meringue on the baking sheets, each about 5cm wide, with indentations in the center.

Bake the meringues for about 60 minutes. Turn off the oven and leave them inside for an additional 2 hours to cool completely.

Arrange cooled meringues in a circular wreath shape on a serving platter.

In a clean mixing bowl, beat the heavy cream, icing sugar, and vanilla extract until medium-stiff peaks form.

Spoon whipped cream into the meringues and decorate with fresh fruits and mint.