- Preparation and cooking time
- Total time
- Serves 6
- 350g strawberries, hulled and quartered
- 4 meringue nests, broken into pieces
- 284ml pot double cream, lightly whipped
- STEP 1
Crush half of the strawberries to a rough pulp with the back of a fork or in a food processor. Tip the meringue into a large bowl and stir in the cream.
- STEP 2
Add the strawberry pulp and strawberry quarters and gently fold everything together so you have ripples of pink through the white.