Preheat oven to 275°.
Combine aquafaba and apple cider vinegar in the bowl of a stand mixer or large bowl. Beat with whisk attachment until soft peaks form. Add sugar, one tablespoon at a time, beating with whisk attachment, until mixture reaches stiff peaks. Stir in vanilla and arrowroot starch.
Spread meringue into a large circle on a parchment lined baking sheet (leaving room for circle to spread slightly while baking).
Place baking sheet in oven and reduce temperature to 250°. Bake for 2 hours or until meringue is set and hollow. Allow to cool.
Spread whipped cream evenly over cooked meringue. Top cream with berries. Drizzle melted jam over berries and sprinkle with mint leaves and rose petals, if desired.