Ingredients

Step by step

1. Preheat your oven to 120°C, fan 100°C, gas ½. Line a baking sheet with baking paper. In a large mixing bowl, whisk the egg whites until they form stiff peaks. Gradually add the sugar, a spoonful at a time, whisking well after each addition, until you have a stiff and glossy meringue.
2. Secure the baking paper to the tray with a few dabs of meringue mixture under the corners. Spoon large dollops of the mixture onto the lined tray, spaced apart, then bake for 1 hour to 1 hour15 minutes, or until the meringues easily peel away from the paper. Turn the oven off, leaving the meringues in the oven for at least 1 hour to cool, then remove from the oven to cool completely.
3. Roughly chop 250g of the strawberries and put in a blender or food processor. Blitz to a purée. Halve or quarter the remaining strawberries, depending on size. Break the meringues into chunky pieces.
4. In a large bowl, whip the double cream with the vanilla and icing sugar to soft peaks. Take care not to overwhip; the mixture will thicken further as you stir in the other elements.
5. Fold in half each of the chopped strawberries, meringue pieces and strawberry purée. Dollop the mixture into a serving bowl or individual glasses, layering as you go with more strawberries, meringue pieces and strawberry purée (reserving some for the top). Serve as soon as possible, drizzled with the last of the strawberry purée.