Method

Preheat the oven to 220C/425F/Gas 7

In a large bowl whisk the egg whites using an electric hand whisk until they are stiff. Gradually add the sugar, a little at a time making sure to keep the mixture firm.

Line a baking tray with parchment paper and using a large tablespoon, spoon dollops of the mixture onto the lined tray, leaving a little bit of space in between.

Bake on the bottom shelf of the oven for 1 hour to 1 hour 30 minutes until the meringues are hard. Leave to cool in the oven.

In the meantime, wash and hull your strawberries, and chop roughly. Lightly crush one third of the strawberries into a compote.

To prepare the whipped cream, whisk together the cold cream and vanilla extract with the icing sugar until it starts to form soft peaks.

Squash six of the meringues and tip them in the whipped cream along with most of the chopped strawberries, reserving some for decoration. Stir then add the compote, trying not to over mix.

Dollop into bowls, crushing the rest of the meringue on top and decorating with remaining strawberries. Serve immediately.

Recipe courtesy of Tate & Lyle

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