For the meringue
For the topping
Heat the oven to 150°c/130°c fan/gas mark 2.
Using a pencil, mark out the circumference of a dinner plate on a piece of baking parchment.
Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, one tablespoon at a time, until the meringue looks glossy. Then 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 centre. Bake for 1 hour, then turn off the heat and let the pavlova cool completely inside the oven.
When the meringue is cool, chop 100g of the strawberries and mix with half of the redcurrants and two tablespoons of 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 top of the cream. Finally, pour the sauce over the top.