Pavlova Strawberries - Valentine's Day Special

Self cooking photograph

Meringue:
egg whites	4
sugar	1 cup
vanilla essence	few drops
Topping:
whipped cream	2 cups
strawberries	750g
sugar	2tbsp + 1tsp
Method:
Heat oven to 150 C.
Line a large cookie sheet with parchment paper.
Draw 10 inch circle or 2 circles of 5 inches each.
In a large bowl, beat egg whites at full speed until foamy.
Gradually add sugar (1tbsp at a time).
Beat at high speed until stiff and glossy peaks form and sugar is almost dissolved.
(around 6 minutes)
Stir in vanilla drops; mix lightly.
Spoon meringue onto circle on paper building upsides with the back of the spoon.
Reduce the heat to 120 C.
Place it in the oven on the top rack.
Bake for 2 hours to 2-1/2 hours or until form and dry in and out.
(If you don’t want crispy from inside then cook it for only 2 hours)
Remove from oven; cool completely.
Carefully remove paper and place it on a serving dish.
Separately whip cream with 2tbsp of sugar until fluffy; set aside.
Fill top with whipped cream in the center and arrange fruit mixture on top.
Strawberries:
Cut strawberries into small chunks.
Add strawberries chunks and 1tsp of sugar in a sauce pan.
Cook it on a high flame to make a thick syrup.
(Note: I prefer not to mash strawberries).
Pour strawberries mixture over the whipped cream.
Keep it in the fridge.
Serve cold.
Serves 6 to 8.