Ingredients
3 egg whites
185g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
300ml double cream
1 tsp vanilla extract
2 tbsps sugar
2 tbsps alcohol (prosecco, limoncello, rum etc)
200g strawberries, hulled and halved or quartered

Method
Heat the oven to 150c.  If you have a stand mixer use this, otherwise an electric whisk is best.  You can do this freehand but it will take much longer and your arm will be extremely tired at the end of it.  As long as all of your equipment is completely spotless you will have no trouble with the egg whites increasing in volume.

Beat the egg whites for 3-5 minutes on a medium speed until they form soft peaks (this just means until the egg whites are white rather than translucent and if your whisk should just be starting to leave a trail as you beat.   Add the sugar slowly, a spoonful at a time, beating after each spoonful for around 10 seconds. When all of the sugar is incorporated then whisk for a few minutes more, they will now be thick and glossy looking and will be holding their shape with the spoon test (at the stiff peak stage).  Add the cornflour and white wine vinegar and whisk for 1 more minute.

Line a baking tray with a silpat mat or with non-stick parchment paper (I find baking paper sometimes sticks to meringues).  Spread the meringue in a circle shape and flatten the top.

Put the meringue in the oven and immediately reduce the temperature to 120°C and cook for 1 hour 20 minutes.

When the pavlova has finished cooking, turn off the oven and prop the door open by a few cms.  Keep in the open oven to cool completely (this will take a couple of hours).

About an hour before you want to serve, put the sugar and alcohol into a bowl and stir. Add the strawberries and put to one side. Stir every 10 minutes or so.

When you are ready to serve, put the vanilla and cream into a stand mixer and mix on medium high until thick, this will take a few minutes only. I find that by the time I think it’s starting to look thick is when I turn off because by the point my brain kicks in and I actually  turn off my mixer it’s perfect. If you turn off the mixer and it’s not quite there just take your whisk attachment off of your mixer and finish by hand. Don’t over beat or your cream will go lumpy.

If you are whisking by hand just whisk until the cream is gorgeously thick and beautiful - it is much easier to not overwhip by hand.

To assemble, put the thick cream over the meringue and top with the strawberries.  Cut the passion fruit in half and drizzle the seeds and juice all over the top of the strawberries.