For the meringue: Position an oven rack in the center of the oven.
In a medium bowl, combine the sugar and cornstarch. Stir with a whisk until smooth. In a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until they begin to froth and turn opaque. Decrease mixer speed to low, and add the sugar mixture in
With a rubber spatula, take some of the meringue and carefully fill in the base of the traced circle. Continue to add meringue to make a thick cake.
Remove from the oven and let cool completely on the pan on a wire rack. Gently remove the parchment paper by rolling it out from under the meringue; take care, as the meringue will be very delicate.
For the whipped cream: In a deep bowl, beat the cream until it begins to hold its shape. Add the sugar and the vanilla and almond extract. Beat until soft peaks form.
Carefully spread the whipped cream over the top of the meringue and top with the mixed fresh fruit. Serve at once, cut into wedges.