"There may be a temptation to buy the base but it’s really easy to do and delivers
a lot more oomph." - Hugo Arnold 

Yield: Serves 4


For the meringue

  • 4 egg whites
  • 250g caster sugar
  • 1 teaspoon white wine vinegar
  • 1 teaspoon cornflour
  • 1 teaspoon vanilla extract

For the topping

  • 700g really good strawberries
  • 1 tablespoon icing sugar
  • 350ml double cream


  1. Heat the oven to 150ºC/gas mark 2. Whisk the eggs with the wire attachment
    of a mixer until they form stiff peaks and then whisk in the sugar, one tablespoon
    at a time, so the eggs look glossy. Whisk in the vinegar, cornflour and vanilla.
  2. Line a shallow tray with greaseproof paper and spread the egg mixture out –
    you need something the size of a dinner plate but don’t worry about it too much.
    The sides should be a little higher than the middle. Bake for an hour, turn off the
    heat and allow to cool in the oven.
  3. Roughly chop the strawberries if they are big. Whip the icing sugar with the
    cream and spread over the meringue. Scatter over the strawberries and serve.