Preheat the oven to 100 degrees Celsius.
Line a large baking tin with parchment paper. To make a round pavlova I recommend using a 12” pizza baking tray
Beat the egg whites in a large bowl using an electric whisk on high speed for 5 – 10 minutes until stiff. The mixture should stay in the bowl when turned upside down.
Continue to beat the mixture on a lower speed, adding the sugar gradually
Next add the corn flour, vanilla essence, white wine and vinegar and beat on low speed.
Give one final whisk on high speed. The mixture should look glossy
Scoop most of the mixture onto the baking tray in a round or rectangular shape.
Put the rest of the mixture into a piping bag and decorate around the edges of the Pavlov so that the edges are raised. This will help avoid the cream overflowing later.
Cook the pavlova for 1 hour during which time it will brown slightly. If the pavlova starts to brown too much or too fast then turn the oven down and open the door for a minute to let out some heat. When it’s done the pavlova should be crispy on the outside and spongy on the inside. Once cooked leave for 5 minutes with the oven off and the oven door ajar. Then remove and leave to cool for an hour or so.
Beat the cream with 2 tsp of sugar on high speed
Pour the cream over the pavlova when it has cooled and decorate with strawberries