Heat the oven to 110C (90C fan)/225F/gas ¼, and line a baking sheet with greaseproof paper.

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed for about eight minutes, until they form soft peaks. With the motor running, gradually stream in the granulated sugar, then turn up the speed to medium-high and whisk for 10-15 miuntes, until the mix forms stiff, glossy peaks.

Add the cornstarch, Nesquik powder, vinegar and salt, mix until incorporated, then dollop the meringue in a 25cm disc on to the lined baking sheet. Use a bench scraper to smooth the sides, then scoop out a cup of the meringue from the centre to create a generous divot; use the meringue in the cup to reinforce the sides.

Bake for three and a half to four hours, until the meringue is very crisp, then turn off the oven and leave the meringue inside with the door closed for two to three hours, until cool. Store in an airtight container for up to five days.

To make the sauce, in a small pan on a medium heat mix the cream, brown sugar and salt, and bring to a simmer. Take off the heat, add the dark chocolate and cocoa, and whisk smooth. Return to a low heat and cook, whisking constantly, for a minute. Stir in the vanilla, then remove and leave to cool. Store the sauce in an airtight container in the fridge for up to a week. Warm it gently until smooth before using.

To make the cream cheese whip, in a stand mixer fitted with the paddle attachment, beat the cream cheese, icing sugar and vanilla on medium-high speed until smooth. Add the cream and salt, switch out the paddle attachment for the whisk, then beat on medium for about four minutes, until the mix forms medium peaks.

Spoon half the fudge sauce into the indent in the meringue, then smooth it out. Dollop the cream cheese whip on top, then cover with strawberry compote and decorate with fresh strawberries, if using. Drizzle with the remaining fudge sauce, cut into slices and serve immediately.