Meringue:
6 Large Egg Whites
350g (12oz.) Caster Sugar

Pastry Cream:
500ml (18 oz.) Milk
6 Large Egg Yolks
2 teaspoons Vanilla Extract
110g (4 oz.) Caster Sugar
30g (1 oz.)Plain Flour
20g (3/4 oz.) Cornflour

Strawberries
450g (1 lb.) Strawberries
2 Oranges

Pastry Cream:
Bring the milk to the boil in a heavy bottomed pot.
Beat the egg yolks, Vanilla, sugar and both flours together and whisk until well blended.
When the milk boils pour over the eggs and whisk well together.
Pour back into the pot and whisk over heat until the mixture boils and thickens.
Continue to boil for 1 mt. whisking all the time.
Pour into a bowl.
Sprinkle a little caster sugar on the top to stop a skin forming, cover with cling film and refrigerate until cold.

Meringue:
Set the oven to Gas 1, 140 C, 275 F.
Using an electric beater if possible beat the egg whites with half the sugar until they are glossy and hold their shape well. Fold in the remaining half of the sugar.
Line a 12″ tart tin (or a swiss roll tin) with nonstick paper.
Spoon the whites into the tin.
Shape the mixture to give a hollow centre and higher walls.
Cook at the given temperature for 90 mts.
Cool out of the tin on a wire rack.
Strawberries;
Halve the Strawberries if large.
Grate the zest from the oranges and squeeze the juice.
Put the Strawberries into a bowl and macerate in the juice and zest of the oranges for a couple of hours. ( Don’t worry if they are a little bitter, the intense sweetness of the meringue will compensate)
Assembly:

Do this at the last minute, no more than an hour before you serve.

Beat the cold pastry cream to soften slightly.
Spread this into the centre of the meringue case.
Pile up the strawberries on the pastry cream. (any that don’t fit can be served at the side) Pour over any remaining marinade.
(You may thicken the marinade by heating up with a teaspoon of slaked cornflour and then letting it cool but this my be gilding the lily)

You may serve Whipped Cream with this if you like.