Strawberry Pavlova

Method

1. Preheat oven 140°C/275°F/Gas 1-2 (depending on individual ovens).
2. Draw an 8” circle on a piece of oiled greaseproof paper and place this on a baking sheet.
3. Whisk the egg whites stiffly.
4. Add half the sugar and whisk until stiff again.
5. Fold in the remaining sugar gently.
6. Add the essence, vinegar and cornflour.
7. Spread the meringue over the circle and pile the mixture round the edges to form a case.
8. Bake in the centre of the oven for approx 1 hour or until firm.
9. Leave aside to cool.
10. Carefully remove the paper and leave the meringue on a flat serving plate.
11. Hull, wash, dry and half the strawberries. Arrange most of the fruit in the meringue case.
12. Whip the cream in the usual way, pile the cream on top of the fruit and decorate with the remaining fruit.