Preheat oven to 150°C (130°C fan) mark 2. Line a large baking sheet with baking parchment. Use a pencil to draw a 28cm (11in) diameter circle on the parchment, then flip it over so the pencil mark is underneath.
Step 2
Using electric beaters, whisk the egg whites in a large, grease-free bowl until stiff but not dry. Gradually add 550g (1¼lb) of the caster sugar, whisking all the time, until mixture is stiff and glossy. Quickly beat in 1tbsp of the cornflour.
Step 3
Spoon mixture on to the prepared baking tray within the marked circle, pushing it into peaks at the edges of the circle. Bake for 40min or until meringue is firm to the touch and peels away from the parchment. Leave to cool on a rack.
Step 4
Meanwhile, put 200g (7oz) of the strawberries with the wine, remaining caster sugar and the rosewater into a pan. Heat and simmer gently for 5min. Blend until smooth, then push through a fine sieve, discarding the pips. Return the mixture to the pan and whisk in remaining cornflour. Heat gently for 3-4min until the syrup thickens, whisking constantly to remove any lumps. Take off heat and set aside to cool.
Step 5
Transfer the cooled meringue to a serving plate. Gently whip the cream with the icing sugar until it just holds its shape. Dollop on top of the meringue, then pile on the remaining strawberries. Drizzle over the cooled syrup and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
