|Caster sugar||10 Ounce (275 Grams Or 1 1/4 Cups)|
|Vanilla essence||1 1⁄2 Teaspoon|
|Cornflour||1 1⁄2 Teaspoon|
|White wine vinegar||1 1⁄2 Teaspoon|
|For filling and decorating|
|Double cream||1⁄2 Pint (300 Milliliter / 1 1/4 Cups)|
|Strawberry liqueur/Orange liqueur||30 Milliliter (2 Tablespoon)|
|Strawberries||1 Pound, hulled (450 Grams, Small Sized)|
Mark six 7.5 cm/3 in circles well apart on a sheet of non stick baking parchment on a baking (cookie) sheet.
Whisk the egg whites until stiff.
Gradually whisk in the sugar until stiff and glossy.
Whisk in the vanilla essence, cornflour and vinegar.
Spoon on to the circles and spread to form 'nests', using the circles as a guide for size.
Bake in a preheated oven at 150Â°C/300Â°F/gas mark 2 for 1 hour.
Turn off the heat and leave in the oven to cool.
Peel off the paper gently, and store in an airtight container.
Whip the cream with the liqueur and chill.
Just before you leave for the picnic, spoon the cream into the pavlovas and top with strawberries, all pointing upwards.
Decorate with angelica 'leaves' and transport in the airtight container.