Preheat the oven to 140 degrees. On a baking sheet (parchment paper) draw a 20cm circle with a pencil using a bowl or plate of that size. Turn over the baking sheet and place on a large flat baking tray.

Once egg whites are foamy add a teaspoon of the sugar at a time until you run out and keep whisking on high speed.

Using a silcicone spatula place the mixture into the middle of the circle and spread it towards the edges. Create some peaks to give it height and make a crater by making the sides a little higher than the middle.

Turn the oven heat down to 130 degrees. Place the pavola into the oven and bake for 1 hour. Then turn off the heat, place a wooden spatula or spoon between oven door to create a small gap. Allow pavlova to fully cool completely inside the oven. Do not be tempted to take it out.

In the meantime as pavola cools, chop the strawberries and place in a food processor with the sugar. Blend and puree until smooth.

Remove the cooled down pavola from the oven. Transfer and plate onto a large serving plate. Then spread the whip cream over the meringue. Place the cut the strawberries on top of the cream and drizzle the sauce over. Serve and drink with a coffee/cup of tea.