Ingredients:
• 2 large egg whites
• 120g caster sugar
• 500g strawberries, hulled and roughly chopped
• 450ml double cream
• 1 tbsp icing sugar
Method:
1. Pre-heat the oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a bowl until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks each time the sugar is added.
2. Gently spoon the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1 hour until the meringues are completely hard and come off the paper easily, then leave to cool.
3. Take a third of the strawberries and blitz these to make a strawberry sauce.
4. Take a large bowl and whisk the cream and icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and add to the cream and sugar mix with the chopped strawberries and stir, then add the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.
