For the meringue
1.Preheat the oven to 100°C, set to fan.
2.Pour the egg whites into the mixer bowl and start beating.
3.Gradually add the granulated sugar, always keeping the mixer on, until the meringue becomes fluffy and the granulated sugar melts well.
4.Beat for a total of 5-6 minutes.
5.Then place the salt, the vanilla, the vinegar and the icing sugar in the mixer, which we sift into the meringue and beat for a few seconds until the icing sugar is fully incorporated into the mixture.
6.Line a sheet of parchment paper in a shallow baking pan.
7.Create a circular shape with a silicone spatula and spread the meringue.
8.Make a slight dimple in the middle, giving more volume at the edges, so as to place the cream when ready.
9.Bake at 100°C, on the middle rack for about 1 hour and 30 minutes.
10.The meringue is ready when it easily peels off the parchment paper and has dried completely.
11.Remove the meringue from the oven and let it cool well.

For the cream
1.Place the heavy cream, the cream cheese and the icing sugar in the mixer bowl and beat until fluffy and ready.
2.Cover the cream with cling film that touches its surface and transfer to the refrigerator until used.

For the strawberry sauce
1.Wash the strawberries thoroughly with plenty of water and dry them.
2.Remove the stem and cut them in half.
3.With a knife, cut the vanilla bean lengthwise, open it and collect the seeds.
4.Place a small pan over medium heat and add the strawberries, the cognac, the vanilla seeds and the granulated sugar.
5.Boil until the sugar melts and the strawberries soften.
6.Remove the pan from the heat and let the strawberry sauce cool thoroughly before using it.