Preheat your oven to 300 F / 150 C / Gas Mark 2.

Scrupulously clean a large mixing bowl and whisk up the egg whites to form stiff peaks, then slowly incorporate the vanilla sugar one spoon at a time whisking continuously. Finally, whisk in the vinegar and cornflour.

Carefully spoon the mixture into a large piping bag and pipe around the stencilled circles. Fill in the centres and pipe around the edges building them up until all the mixture is used.

Transfer to the oven and bake for forty-five minutes, then turn off the heat and leave the Pavlovas to cool completely inside the oven. If you prefer to make a single large Pavlova spoon the mix onto the greaseproof in a circle shape making a dip in the middle. Cook in the oven for an hour before leaving to cool.

The finished Pavlovas can be made a day in advance.

Whip the double cream with the icing sugar and vanilla until thick then spread it over the meringue. Add a large scoop of sorbet in the middle of each Pavlova and surround with fruit. Slice the strawberries in half if they are too large. Decorate with mint and icing sugar and serve.