Start placing the strawberries, lemon zest and 3 tbsp sugar into a pan and cook down to a jam for 10-12 minutes. Next, place the egg whites into a bowl and whip to stiff peaks, then add in the sugar gradually. Finally fold in the corn flour and place into a piping bag. On a baking tray lined with non-stick paper, pipe the pavlova in the shape of a wreath and bake at 130`c for 1 ½ hours. Allow to cool down then whip the double cream, icing sugar and vanilla to stiff peaks. Spoon the jam onto the pavlova, pipe over the stiffly whipped cream and decorate the top with fresh berries, chocolate eggs and edible flowers.