Ingredients

For the pavlova
2 tsp vinegar
any type
2 tsp vanilla extract
2 tsp cornflour
4 large egg whites
100g light muscovado sugar
100g golden caster sugar
25g hazelnuts
For the topping
600g strawberries
3 tbsp cassis
(blackcurrant liquer)
568ml carton double cream
Method
step 1
Preheat the oven to 140C/gas 1/ fan 120C. Line a large baking sheet with non-stick parchment.

step 2
Blend the vinegar, vanilla and cornflour to a paste. Whisk the egg whites until stiff. Gradually whisk in the sugars, adding a little paste with each addition, until a thick marshmallowy meringue is formed.

step 3
Spread it out to a 20cm circle on the baking sheet, swirling the knife to make peaks. Scatter over the nuts and bake for 1 hour, then turn off the oven and leave it to cool.

step 4
Sieve 100g/4oz strawberries into a bowl. Stir in the cassis. Whip the cream softly. Slice half the strawberries and fold into the cream. Then swirl in 3 tbsp sauce.

step 5
Put the pavlova on a flat plate. Spoon in the cream, scatter on the strawberries, drizzle with sauce.