Start with a couple egg whites and a small bit of cream of tartar; whip until foamy. Then add a bit of sugar and vanilla; whip to still peaks. Spread the meringue onto a silicone baking mat. Be sure to make walls around the edge of the meringue to form a shell (ya, know like in the picture). Place it into a preheated 250F oven. Here's the where the waiting starts: turn off the oven and leave the meringue overnight, or for ~8hours. When it's done, it should be crisp and melt away when you bite it.
You can prepare the fruit while the meringue "bakes." Be sure to use flavours that complement each other. Also, the delicate fluffy composition needs the texture of soft fruits like berries and stonefruit. Something like apple wouldn't fit the texture profile.
When the meringue is done, prepare the whipped cream. I went with a light flavour profile to support the already delicate taste: acacia honey and almond. Like the taste of angels dancing on your tongue, they are!
Finally, pile the whipped cream in meringue shell and layer the fruit atop the cream. I also made a blood orange syrup to drizzle over top. Be sure to serve it promptly so the meringue doesn't get soggy.