Strawberry pavlova

Showcase your strawberry harvest with this irresistible summer dessert. A perfect accompaniment to Wimbledon!

Ingredients - serves 6-8

4 egg whites

250g caster sugar

1 tsp white wine vinegar

1 tsp cornflour

1 tsp vanilla extract

500g strawberries, hulled and halved

350ml double cream

Preparation method Prep: 25 minutes / Cook: 1 hour

1. Heat oven to 150c/130c fan/gas 2. Using a pencil draw around the circumference of a dinner plate onto baking parchment.

2. Whisk the egg whites until they form soft peaks, then whisk in the sugar 1 tsp at a time until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla extract.

3. Spread the meringue onto the baking parchment (keeping within the circle outline), creating a crater by making the sides higher than the middle.

4. Bake for 1 hour, then turn off the heat and let the meringue cool completely within the oven.

5. Whip the cream and spread over the meringue, top with the halved strawberries.