Preheat the oven to 100C / 120C Fan / Gas Mark 1.5. Line a baking tray with a sheet of baking paper.

Add the egg whites and white wine vinegar to a large metal bowl and begin whisking with an electric whisk, increasing the speed every 20-30 seconds.

When the eggs are at stiff peaks (you can hold the bowl upside down above your head and they won’t drop - dare you to try it!) continue to whisk while adding the sugar 2 tbsp at a time, making sure the sugar is thoroughly mixed in each time.

Once completely mixed, ‘dollop’ the meringue mix onto the baking sheet in 4-5 ‘blobs’ and then bake for 1 hour - 1 hour 15 mins. Remove from oven and cool completely.

To make the cheesecake cream:Add the double cream to a large mixing bowl and whip up using an electric whisk until it starts to thicken.

When the cream is thick add the icing sugar and cream cheese and continue to whisk until thick. It's best to go slow here as the cream will suddenly go very thick, so keep checking it to avoid over-whisking.

Hull the strawberries and chop in halves and quarters.

Place a handful of strawberries in the bottom of a large serving bowl, then cover with dollops of cream.

Crumble over a (cooled) meringue and then keep repeating the layers until finished. Finish with a sprinkle of white chocolate stars and some extra strawberries!