Step 1: Pre-heat an oven to 170c.

Step 2: Place the egg whites into a clean stainless steel electric mixing bowl with a pinch of salt.

Step 3: Whisk on high and once the egg whites start to become soft peaks, with the mixer running, slowly start to add the sugar 1 tbsp at a time. Once all the sugar has been added, continue to whisk until all the sugar has dissolved (check this by rubbing a small amount between your fingers) then add the cornflour and vinegar. Continue to whisk for 20 sec or until just mixed through.

Step 4: Spoon the mixture onto a lined flat baking tray, and form into a 10cm diameter (approx.) dome shape. Reduce the oven temperature down to 110c.

Step 5: Place the meringue into the oven and bake for 1hr & 10 minutes, then turn off the oven and prop the door open slightly and allow to cool in the oven for 30 minutes.

Step 6: Meanwhile, whip the cream to medium soft peaks, set aside in the fridge. Place the strawberries into a medium mixing

Step 7: bowl and drizzle over the Vino Cotto and allow to marinate for 10 minutes before garnishing & serving.

Step 8: Once the pavlova has cooled, place it onto a serving plate / platter, then top with whipped cream. Lightly touch the top with a blowtorch (or under the grill), then place the Vino Cotto strawberries on top.

Step 9: Note: the pavlova can be made a week ahead of time and placed into an airtight container and stored in the freezer.