Pavlova with Strawberries

Instructions

1. Preheat the oven to 120 °C and line a baking tray with baking paper. Draw a 24 cm circle on it, brush with melted butter, dust with cornflour and shake off the excess.
2. Whisk the egg whites in a very clean bowl until soft peaks form. Gradually add 1 tbsp sugar at a time and continue to stir until the meringue is thick and glossy and the sugar has dissolved. Add the cornflour to the mixture and add the vinegar, stir.
3. Spoon the meringue onto the prepared baking paper. Smooth the top and sides with a pastry scraper, then form small peaks.
4. Bake in the oven at 120° C for 80-90 minutes or until the pavlova is dry on the outside. Then turn off the oven, hold the oven door open with a wooden cooking spoon and leave to cool completely.
5. Wash the fresh strawberries and set aside. Whip the cream with 2 tbsp icing sugar.
6. Once the pavlova has cooled completely, transfer to a serving dish. Spread the whipped cream on top and top with strawberries.