1. Pre-heat oven to 150°C.
2.  Line a baking tray with baking paper.
3. Whisk together sugar and corn starch and set aside.
4. In a separate bowl, beat the egg whites until frothy.
5. Stir in cream of tartar and salt and continue to beat on medium speed. Slowly add sugar/cornstarch mixture one tablespoon at a time, while continuing to mix.
6. Continue to beat the egg whites until stiff peak. Once mixture is smooth and shiny, add vanilla extract and vinegar, and gently fold the mixture with a spatula.
7. Place mixture on baking tray and bake for 50 minutes. Leave to cool completely. Allow meringue to collapse and crack.

Chantilly Cream:

1. Pour the heavy whipping cream in the bowl and beat on medium speed for approximately one minute, or until it becomes thick and frothy.
2. Add the powdered sugar and vanilla extract and continue beating on medium speed until the cream becomes stiff peak.

Macerated Strawberries:

1. Whisk together sugar, lemon juice, lime zest and mint.
2. Combine mixture with strawberries, mix well.
3. Leave at room temperature for 15-30 minutes.

Instructions:

1. Pour Chantilly cream into the collapsed centre of the meringue.
2. Place macerated strawberries on the top of the cream.
3. Garnish with fresh mint and lime zest.