Preheat oven to 160°C.
Line a baking tray with baking paper and spray well with a nonstick spray.
Whisk the egg whites and vinegar in a large, clean bowl with an electric whisk until soft peaks form.
Add the sugar, a little at a time and keep whisking.
When the mixture is thick and glossy, add the vanilla essence and cornflour.
Use a spatula to spread the mixture over the baking tray and scatter the almonds over the meringue.
Bake for 20 - 25 minutes or until firm to the touch.
Turn out onto a cooling rack covered with greaseproof paper (almond-side facing down) and peel off the baking paper.
Allow the meringue to cool. Spread an even layer of whipped cream over the meringue and scatter the fruit over the top.
Roll up like a swi ss roll and serve in slices.