Step 1

This step is optional: Preheat the oven to 190°C (170°C fan). Line the large baking tray with baking paper and place the caster sugar on it, spreading it evenly over the surface. Once the oven is hot, place the sugar inside for 5 minutes. Remove from the oven, transfer to a small bowl and set aside. Drop the oven temperature to 120°C.

Step 2

Preheat the oven to 120°C (fan). Using a plate roughly 20 cm in diameter, draw a circle with pencil onto baking parchment, then flip it onto the other side and line the baking tray with it. Set aside.

Step 3

Using a handheld electric mixer or freestanding mixer with the balloon whisk attachment, start beating the egg whites on medium to high speed, until they start to form stiff peaks. When the mixture turns into stiff peaks, gradually begin to add the caster sugar, 1-2 tbsp at the time until the meringue looks shiny and glossy. Rub some of the mixture between your fingers, it should feel smooth, without any sugar grit.

Step 4

Add 1 tsp of cornflour or arrowroot powder, 1 tsp of white vinegar and 1 tsp of vanilla and whisk again. Mound the meringue inside of the circle on the baking paper and smooth the top, creating a small well in the centre. Bake in the oven for 1 hour at 120°C, then drop the temperature to 100°C and bake it for another 40 minutes.

Step 5

Turn off the oven (do not open the oven door), and let the meringue sit in the cooling oven for at least a couple of hours (or overnight). It needs to cool down gradually, otherwise it will break and collapse.

Step 6

Slice the strawberries into quarters and place them in the bowl. Sprinkle strawberries with 1-2 Tbsp of caster sugar and set aside.

Step 7

Whip the double cream with 1-2 tbsp of icing sugar. Top the meringue with whipped cream and strawberries and drizzle with strawberry juices. Enjoy!