The perfect Pavlova

from Chef Richard Attkins at Arran on a Plate

August is the month of the Scottish strawberry, so here is the perfect Pavlova recipe, as light and delectable as the legendary dancer herself:

For the meringue:
4 large egg whites
250g castor sugar
1 tsp white wine vinegar
1 tsp cornflour
1 vanilla pod, scraped

500g strawberries (or any other summer fruit)
300 ml double cream
50g icing sugar

For the meringue, heat the oven to 140c. Beat the egg whites on full speed and gradually add the castor sugar. When the mixture is stiff and glossy, whisk in the cornflour and vinegar.
Spread out on a piece of non-stick paper.
Bake for 1 hour and then turn the oven off and allow the meringue to cool within.
When the meringue is cool, take 100g of the strawberries and mix with 10g of the icing sugar and a couple of tbsp of water to make the coulis. Boil and blitz. Whip the cream with the remaining 40g of icing sugar to soft peaks. Spoon onto the meringue. Place on the chopped remaining 400g of strawberries and drizzle over the coulis.