Pre-heat the oven to 100 C.

Line a baking sheet with baking paper or a silpad.

Mix the powdered sugar and the sugar.

Whisk the egg whites until there are no visible bubbles, and then add the sugar one spoonful at a time. Finally add the salt and the cornstarch. Continue to whisk until the whites hold stiff peaks.

Pipe or spread the meringue using the the back of a spoon onto the lined baking tray. Shape into a circle of 18 cm in diameter, making the centre shallower than the borders.

Cook for about 70 minutes, or until de meringue is crunchy on the outside a little soft on the inside. Turn the oven off and let it cool off inside the oven.

Cut the vanilla bean in half, scrape the seeds off of the bean with the back of a knife and add to the cream. Mix the icing sugar in.

Whisk until the cream holds its shape when the whisk is withdrawn.

Refrigerate until it is time to use.

Cut the strawberries in half or quarters if they are too big. Cut the vanilla bean in half and scrape the seeds off the bean with the back of a knife.

In a pot, toss the strawberries with the honey and the vanilla.

Cook over medium low heat for 5 to 6 min. Blend. Cool down. Refrigerate.

Cut the fresh strawberries in half. Sprinkle them with icing sugar to make them shine.

Mix ¾ of the strawberry compote with the Chantilly cream.

Place the French meringue disk on a serving plate and fill with the strawberry Chantilly.

Top with fresh strawberries.

When serving, add a spoonful of strawberry compote over each slice of strawberry Pavlova.