Ingredients
- strawberries 350g, hulled and quartered
- meringue nests 4, broken into pieces
- double cream 284ml pot, lightly whipped
Method
-
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.
Nutritional Information
- Kcals 430
- Fat 38.2g
- Saturates 21.4g
- Carbs 20.4g
- Fibre 1g
- Protein 2.4g
- Salt 0.09g
