Strawberry cheesecake pavlovas

In an electric mixer with the whisk attachment, beat the egg whites to soft peaks.

Place 500g of sugar in the microwave for 2 minutes until warm to the touch.

Gradually beat the sugar into the egg whites a tablespoon at a time. Continue beating until the mixture is thick, smooth and no longer grainy.

Sift the corn flour over the meringue and add the vinegar and 3 tsp of vanilla extract. Whisk for 5-10 seconds to combine.

Place spoonfuls of the meringue onto a lined baking tray and swirl with the back of a spoon to form a nest.

Bake the meringues at 120°C, gas mark ½, for 30 minutes, then reduce the temperature to 100°C, gas mark ¼, and continue baking for 1 hour, or until the meringue is completely dried out.

Turn off the oven and allow the meringue to cool in the oven.

Store the meringues in an airtight container for up to 1 week.

Zest and juice the lime.

To make the cheesecake filling, put the cream cheese, cream, 1 tsp vanilla extract, 25g sugar and the lime zest and juice in a mixing bowl.

Whisk together until thickened but still spreadable. Chill until needed.

To make the strawberry topping, hull and chop half the strawberries and place them in a saucepan with 25g sugar, water and remaining vanilla extract. Bring to a simmer until the strawberries have softened. Adjust the sweetness, if necessary.

Allow to cool completely then blend until smooth.

Top the meringues with the cheesecake filling, remaining strawberries and drizzle over the strawberry sauce.

Serve immediately.