Preheat the oven to 200C(392F) fan-forced.

Line a baking tray with baking paper and draw a 20cm (diameter) circle on the underside of the paper. Place the paper on the tray so that the circle is facing down but you can still see it through the paper.

Use an electric mixer to beat the egg whites together with the cream of tartar and vanilla extract until they form soft peaks.

With the motor running, tip the sugars in 1 tablespoon at a time making sure each one is mixed in before adding the next.

Continue to beat until the mixture is glossy and smooth.

Remove the bowl from the stand and gently stir in the corn flour, arrowroot and white vinegar.

Spread the mixture evenly into the circle.

Put the tray in the oven and immediately reduce the temperature to 130C(266F) and bake the pavlova for 1 hour and 20 minutes.

Turn the oven off and open the oven door just a fraction. Let the pavlova cool completely in the oven (at least 3 hours).

Meanwhile make the yoghurt cream by whipping the yoghurt, vanilla and cream together until soft peaks form.

Mix the strawberries and honey together.

Serve the pavlova spread with yoghurt cream and topped with honey strawberries.