Strawberry pavlova.

Despite the fact that you have you make a meringue this is the desert to have right now. Evan if you get your meringue from the shops make this and use just picked strawberries from the field and you will have a dessert that will be chewy, sweet and full of summer flavour.  

You will need
6 free-range egg whites
300g/10½oz caster sugar
1 tsp wine vinegar
250ml/9floz whipping cream
A dash of vanilla
75g/2½oz sifted icing sugar
450g/1lb strawberries
100ml/3½fl oz water
100g/3½oz caster sugar
250g/9oz strawberries

First get your oven hot and preheat it to 180c/360f. Then in a bowl whisk the egg whites until you have stiff peaks form when the whisk is removed. Now add the sugar, just one tablespoon at a time, whisking constantly, until all the sugar is combined. Now for this part you might feel that you need three hands as the bowl always seems to go round and round so put it on a damp cloth. Then fold in the vinegar.

Now put the meringue mixture onto a baking try that you have lined with some baking parchment. Spread meringue mixture onto the two baking trays and from your base. Now turn your oven down to  150c/300f and bake slowly for about one hour so it is crisp on the outside and chewy in the middle. Then let it cool on a rack. Once it has cooled down then remove it from the baking parchment very carefully. If it goes wrong make Eton mess

Now take the caster sugar and water and place that in a pan and bring it to the boil, and keep it boiling for about 12 to 15 minutes. Remove this from the heat and add the small amount of strawberries to the sugar syrup. Then put them in a blender and blitz until nice and smooth and then pass then through a sieve. Then put that in the fridge to chill.

When you are ready to serve your pavlova whisk the cream with the vanilla and sugar until stiff peaks are formed when the whisk is removed.  Spoon the cream onto the meringue.  Now place the strawberries on top of the cream.

Finally to finish take the strawberry sauce and drizzle that over the top.