Preheat oven to 350 degree F. Line a baking sheet with a piece of parchment paper. Use a pencil to draw or trace an 8-inch circle on the paper. Turn paper pencil-side down; set aside.

In a large mixing bowl beat the egg whites, vinegar, vanilla, salt, and cream of tartar with an electric mixer on medium to high speed until egg whites are foamy. In a small bowl stir together 1 cup sugar, cocoa powder, and cornstarch. Continue to beat egg white mixture on medium to high speed while gradually adding the sugar mixture. Beat until stiff, glossy peaks form (tips stand straight).

Spoon egg white mixture onto prepared baking sheet, spreading to fill the circle, and smoothing with a spatula to make a flat top.

Bake for 10 minutes. Reduce oven temperature to 300 degree F. Bake for 30 minutes more or until meringue is cracked on top. Turn oven off. Let stand in the oven for 30 minutes. Remove and cool completely on a wire rack.

In a clean large bowl beat the whipping cream and 1 tablespoon sugar with an electric mixer on medium speed or with a whisk until stiff peaks form. Place meringue on a serving platter. Top with the whipped cream, spreading evenly to within 1/2 inch of the edges. Arrange fruit on top of cream. Cover loosely and chill 30 to 60 minutes. To serve, slice into wedges. Makes 8 to 10 servings.