Preheat your oven to 225˚F/110˚C and line a large baking sheet with parchment paper.

Add the egg whites to the bowl of a stand mixer and beat on medium speed for 1 minute, until foamy.

While mixing on high speed, add the sugar one spoonful at a time, waiting a few seconds before adding the next spoonful, and beat for about 8 minutes total, until the meringue is glossy and forms stiff peaks.

Add in the cornstarch, vinegar, and vanilla to the meringue and continue mixing for 30 seconds, just until combined.

Use a little bit of meringue to secure the parchment paper to the baking sheet in all four corners.

Using a round piping tip, pipe the meringues into 2-inch circles on parchment paper, about 1 inch apart.

Use a small spoon to create an indentation on top of each meringue for the whipped cream.

Bake for 60-75 minutes, until the outside of the meringue is dry to the touch, then turn off the oven and let the meringues cool in the oven for 2 hours.

To make the whipped cream, beat together heavy cream, mascarpone, powdered sugar, vanilla, and food coloring at medium speed for 1-2 minutes, until soft peaks form.

Arrange the meringues in a wreath shape on a platter or serving dish, then pipe the whipped cream on top.

Arrange the fresh fruit and rosemary sprigs on top and dust with powdered sugar just before serving.