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1 tablespoon cornflour
6 egg whites
1 teaspoon cream of tartar
1 1/3 cups caster sugar, sifted
1 teaspoon vanilla extract
1 teaspoon white vinegar
200ml cream, whipped with 1 tsp sugar
250g strawberries, halved

Preheat oven to 200°C. Draw a 24cm circle on a sheet of baking paper. Place, pencil-side down, on a baking tray. Dust lightly with cornflour.

Using an electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar very carefully.

Spoon meringue onto baking paper. Shape into a circle, using the pencil mark as a guide, with a slightly higher edge and a low center. Reduce oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. Turn off oven and open oven door. Cool completely in oven (pavlova may sink during cooling).

Slide pavlova onto a serving plate. Top with cream and strawberries.

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