Line a baking sheet with non-stick baking paper and draw a 25cm diameter circle on it.
Place the egg whites in a large dry bowl and whisk until stiff. The whisk should make a stiff peak when drawn out of the egg white.
Whisk in half the sugar and continue to whisk until the mixture is thick and glossy. Fold in the remaining sugar using a spatula, then fold in the vinegar, corn flour, basil, lime zest and juice.
Spoon the meringue on to the baking sheet, following the circle. Make a dip in the centre with the spoon and create peaks at the edges.
Place in the middle of a preheated oven at 140ºC/ 275F/gas mark 1 and bake for 2 hours. Turn the oven off and leave the meringue in the oven for at least 5 hours or over night.
Once the meringue is ready, wash the strawberries and cut in half. Place in a bowl and toss with the sugar, basil and balsamic vinegar. Leave to marinate for 1 hour, toss occasionally.
About 30 minutes before serving, whip the cream in a large bowl with the vanilla extract until soft peaks form. Spread Galbani Mascarpone on the meringue base and heap the cream on top.
Arrange the strawberries on top using a slotted spoon.
Just before serving spoon over the juices and decorate with the small basil leaves.