Preheat oven to 160°C and line a large tray with baking paper.
Place egg whites, cream of tartar and salt into a large mixing bowl or a stand mixer. Whip up until foamy.
Add the sugar a little at a time until the mixture is glossy and holding stiff peaks.
Add the vanilla and vinegar and whip until fully combined
Fold through the almonds using a spatula.
Turn out onto the prepared tray and swirl into a smaller circle than you think you need. The mixture will spread and expand on cooking. Sprinkle the edges with a few extra slivered almonds.
Place into the oven and reduce the temperature immediately to 140°C.
Cook 40 minutes. Leave in the oven with the door slightly ajar for a further 20 minutes. Cool completely before dressing the meringue.
Whip the cream with the sugar (optional) and vanilla until it is holding soft peaks.Spread on top of the meringue and garnish with loads of berries, finishing off with the passionfruit couis. Serve immediately.