Start this recipe by preparing the sauce. Place the sugar and water into a pan over a medium heat and bring to the boil. Boil for 12-15 minutes, until the liquid becomes a thick syrup. Remove from the heat then add the strawberries and set aside for ten minutes. Transfer the strawberries and syrup to a food processor and blend until smooth, then pass through a sieve. Place into the fridge to chill. Preheat the oven to 150`c. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Add the sugar, one tablespoon at a time, whisking constantly, until all the sugar is combined and stiff peaks form when the whisk is removed. Gently fold in the vinegar and pink food colouring. Spread the meringue mixture onto a large baking tray lined with baking parchment. Make a small well in the middle with a wall on the outer edge thicker and higher. Transfer to the oven and bake the meringue for about one hour. The result should be crisp on the outside and chewy in the middle. For the filling, whisk the cream with the vanilla and sugar until stiff peaks are formed when the whisk is removed. Transfer the baked meringue onto a serving dish. Spoon the cream into the cooked meringue. Place the strawberries on top of the cream-covered meringue. To serve, drizzle over the strawberry sauce.