Preheat the oven to 200°F. Split vanilla bean and scrape out the seeds. Add seeds to a mixing bowl along with egg whites and beat with an electric mixer at medium speed until they just hold soft peaks. Increase to medium-high and very slowly, while continuing to beat, add the sugar in a gentle, steady stream. When all the sugar has been added, increase to high and continue to beat until whites are glossy and hold stiff peaks.
Line a baking sheet with a piece of parchment. Dollop the meringue into four even rounds about 1-inch thick. Bake two hours. Don’t open the oven. Turn it off and let meringues cool inside, 2 hours or overnight.
Just before serving, place the berries and sugar in a bowl and mash lightly with a fork. Let stand about 15 minutes. Whip the cream just until it holds soft peaks.
Break meringues into pieces and layer with berries and their juices and cream. Save a bit of meringue to crumble on top. Serve immediately.