Whisk the egg whites until they begin to froth, then add the
sugar. Once the mixture is forming soft peaks, place it into a piping bag. Line a tray with greaseproof paper and pipe the meringue into a circle. Fill the circle then pipe round the outside until the sides are high. Alternatively, make a meringue circle for each serving. Bake in the oven at 110C/Gas Mark ¼ for 1½hours.
Whisk the cream, sugar and vanilla seeds in a bowl until whipped and add more sugar to taste. Layer the meringue with the cream and fresh strawberries and sprinkle with mint leaves.
