Step 1

Heat the oven to 150C with the fan function. Make a circle of parchment paper using a pencil, place on top of a baking tray. Whisk the egg whites with the Kenwood machine until soft peaks form. Separately, take 1 tbsp of sugar and mix with the cornstarch. Separately mix the vinegar with the lemon juice and vanilla extract. When the whites are whipped, very slowly add the sugar on high speed until the mixture becomes glossy. Last add the sugar mixed with the starch. At the very end, add the vinegar, lemon juice and vanilla extract mixture and the coffee.

Step 2

Spread the meringue mixture onto the parchment paper, keeping in line with the line you made earlier, make a depression in the middle. Bake for 1 hour, then turn off the heat and let cool completely inside the oven.

Step 3

When the meringue has cooled, mix half of the strawberries with the jam. Pour the strawberries and jam into the meringue hollow, then top with the whipped cream and garnish with the remaining strawberries.