Whisk 4 egg whites until they form soft peaks, then whisk in 200 g caster sugar in stages, together with a Tbs cornflour
and a tsp vanilla extract. Continue whisking until stiff peaks are formed. Draw a circle on a sheet of baking parchment
about 25 cm in diameter (use an inverted dinner plate) and place the parchment, drawn side down, onto a baking sheet,
fixing the corners down with a dab of meringue. Pile the meringue onto the parchment, spreading out to fit the circle,
and creating a rim all around the edge. Bake in a 150°C oven for an hour, then switch off the oven and leave to cool.
When ready to serve, whisk 600ml double cream and fold in 400 g chopped strawberries. Pile this onto the meringue and
decorate with more whole strawberries.