Combine the sugar and the egg whites and heat to 50°C (122°F). Whisk continuously in a mixer until completely cool then add the vinegar. Pipe 13 cm long meringues using a 1.5 cm basketweave nozzle. Once cooked, these meringues will be positioned on the sides of the dessert. Pipe the base using a 0.8 cm nozzle. Bake at 95°C (203°F) for 2 h.
Combine all the ingredients. Leave to infuse for a few hours. Strain through a china-cap sieve and whip using a mixer.
Using a star shaped nozzle, pipe the Sublime cream with lime between the meringues. Decorate with strawberries, raspberries and lime zest.
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