A classic English summer dessert that combines seasonal strawberries with meringues and whipped cream.
350g strawberries, hulled and quartered
4 meringue nests, broken into pieces
284ml pot double cream, lightly whipped
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.
Add the strawberry pulp and strawberry quarters and gently fold everything together so you have ripples of pink through the white.