Preheat the oven to 110 C. Line a baking tray with baking parchment and using a large dinner plate as a guide, draw a circle with pencil onto baking parchment. Set aside.

Using a handheld electric mixer, start beating the egg whites on low speed, until they start to form stiff peaks. Increase the speed to medium/ high and begin to add 250g of caster sugar, 1-2 tbsp at the time until the meringue looks glossy.

Add 1 tsp of cornflour or arrowroot powder, 1 tsp of white vinegar and 1 tsp of vanilla and whisk again. Spread the meringue inside of the circle creating a small well in the centre. Bake in the oven for 1.5 hour, turn off the heat and let the meringue cool off completely inside of the oven. 

In a meantime, mix 200 g of fresh strawberries with 1 tbsp of icing sugar and add it to the food processor or blender and blitz until smooth. Push the mixture through a sieve into a small jug.

When the meringue is cool, whip 300 ml of double cream with 1 tbsp of icing sugar. Top the meringue with whipped cream and strawberries and drizzle with strawberry coulis.