Preheat oven to 100° C. Line a baking sheet with parchment paper or foil. Draw a 25 cm circle on the parchment paper.
In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy.
Gently fold in vanilla extract, lemon juice, and cornstarch.
Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building the edge slightly. This should leave a slight depression in the center.
Bake for 45 minutes. Cool on a wire rack.
In a small bowl, beat heavy cream until stiff peaks form and fold in condensed milk; set aside.
Remove the paper and place meringue on a flat serving plate.
Fill the center of the meringue with the whipped cream mixture, and top with fresh fruits.