Strawberry Pavlova

For the meringue

4 egg whites
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract

For the topping

500g strawberries hulled and halved
200g redcurrants stalks removed
3 tbsp icing sugar
350ml double cream

Instructions:

Heat oven to 150C/130C fan/gas 2.
Using a pencil, mark out the circumference of a dinner plate on baking parchment. (I was quite approximate with this is doesn’t really matter- just make sure whatever size paper actually fits inside the baking tin)
Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. I messed this up-make sure centre is lower as you add the cream on here shortly.
Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar. (I forgot the redcurrants, they’re not necessary)
Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
Whip 350ml of normal double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.