Preheat the oven to 150°C/300°F/Gas Mark 2. Line a baking sheet with parchment paper.
In a large glass or metal bowl beat the egg whites until they form soft peaks. Add the caster sugar in two stages beating continuously until stiff peaks form. Add the vinegar and cornflour and beat just until incorporated.
Spoon the mixture out on to the prepared baking sheet to form four round ‘nests’ of meringue. Bake in the preheated oven for 90 minutes. Turn the oven off but leave the meringues in the warm oven to cool completely. When the meringues are completely cool, break them into pieces.
To make the strawberry sauce place the strawberries, lemon juice and icing sugar into a food processor and blitz until smooth. You can adjust to taste by adding more lemon juice or icing sugar if you wish.
Layer the broken meringue, strawberries, HB Hazelbrook Farm Brunch ice cream and strawberry sauce in serving glasses. Repeat the layers until the glasses are full.