Beat 4 egg whites until stiff, then add 225g caster sugar, a Tbs at a time, beating between each spoonful. Gently beat in
a tsp vanilla extract and 2 tsp cornflour. Draw a circle about 25 cm in diameter (using a dinner plate) on a sheet of baking parchment,
stick this to a baking tray with a dab of meringue at each corner, the spoon the meringue onto the circle, making a nest with the sides
higher than the centre. Place in a 150°C oven for 1 hour, then turn the oven off and leave the meringue to cool completely - overnight
is best. A couple of hours before serving, wash and slice strawberries and sprinkle with caster sugar. This will then dissolve to make
a delicious syrup. When ready to serve, place the meringue onto a serving plate, then whip double cream until stiff, spoon onto the meringue
and top with the strawberries, together with the syrup.