Strawberry Pavlova

Heat the oven to 140°C (120° fan) 275°F gas 1. Line 2 baking trays with non-stick baking paper.

Whisk the egg whites with an electric whisk on high speed until stiff. Gradually whisk in the sugar in a thin stream and continue to whisk at low speed until all the sugar has been fully mixed in. Whisk in the cornflour, vinegar and vanilla.

Using a large spoon spread half the meringue mixture onto 1 baking tray, making a large round. Repeat with the remaining meringue on the second baking tray.

Place the baking trays in the oven and bake for 2 hours until dry, firm and crisp. Cool completely in the switched off oven with the door slightly open.

Toss the strawberries with the icing sugar.

Carefully remove the lining paper and place 1 disc of meringue on a serving plate.

Whisk the cream until thick and carefully spread half over the meringue.

Place half the berries on top of the cream. Place the other meringue disc on top.