Ingreadient :

• 5 egg whites
• 250g sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• 400ml double cream
• 600g strawberries
• 200g caster sugar

Direction :

1. Firstly line a baking tray with baking parchment paper. Preheat the oven at 100ºC/200ºF/gas mark 1/2.
2. In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, 1 tbsp at a time, until the whites come to a soft Add the cornflour, vinegar and vanilla and whisk again.
3. Draw a 20 cm (8 inch) circle on the baking parchment, flip it over and place on the baking tray, then spoon on the meringue, building it up high and round off the edges with a spatula. Bake in the oven, on the middle shelf, for 3 hours until dry and crisp. Turn the oven off and leave the meringue inside to cool.
4. Heat the sugar in a non-stick pan until it becomes a caramel.
5. To assemble, place the meringue on a serving plate. Spoon on the cream. Top with berries. Drizzle over the caramel.