Heat oven to 150C/130C fan/gas 2.
Using a pencil, mark out the circumference
of a dinner plate on baking parchment.
Whisk the egg whites with a hand mixer
until they form stiff peaks, then whisk
in the sugar, 1 tbsp at a time, until the
meringue looks glossy. Whisk in the
vinegar, cornflour and vanilla.
Spread the meringue inside the circle,
creating a crater by making the sides
a little higher than the middle. Bake
for 1 hr, then turn off the heat and let the
Pavlova cool completely inside the oven.
When the meringue is cool, chop 100g
of the strawberries. Mix them with half
the redcurrants and 2 tbsp icing sugar.
Place in a food processor, blitz until
smooth, then push the fruit mixture
through a sieve. Whip the cream with the
remaining icing sugar and spread it over
the meringue. Put the remaining fruit
on the cream and finally pour the sauce
over the whole lot.