Strawberry Pavlova

Ingredients
2 tsp Cornflour
2 tsp Vanilla Essence
2 tsp Vinegar
4 large Egg Whites
100g/4oz Light Brown Sugar
100g/4oz Caster Sugar
25g/1oz Hazelnuts, finely chopped
Ingredients for the topping
600g Strawberries
3 tbsp Cassis (blackcurrant liqueur) or Ribena
600ml Double Cream
Method
Line a large baking tray with non- stick paper and heat oven to Gas 1/ 140C.
Mix together the cornflour, vanilla extract and vinegar in a cup to make a paste.
Place the egg whites in a bowl and whisk using a hand held electric mixer until stiff.
Gradually add the sugar a spoonful at a time.
Then add the paste as you continue whisking until you have a marshmallowy mixture.
Spread the mixture on to the prepared tray into a 20cm circle, swirling the mixture round.
Scatter over the nuts and bake for at least an hour, leave in the oven to cool.
Take out 100g/4oz of the strawberries and squash through a sieve to remove as much pulp as possible.
Add the cassis or Ribena.
Meanwhile lightly whip the cream, slice the remaining strawberries and fold half of them into the cream with 3 tbsp of the juice, then pile on top of the Pavlova.
Top with the remaining strawberries and drizzle with the remaining juice.