Ingredients
(STRAWBERRIES, CREAM AND MERINGUES)
Serves 4 to 6

Prep: 10 min plus chilling

800g fresh ripe strawberries
Kirsch, berry liqueur or Cointreau to taste
1 tbsp icing sugar, sifted
200g fresh cream for whipping
200g thick Greek-style yoghurt
6 plain meringues or meringue shells

METHOD

Wash and dry the strawberries, then hull them. If they are large, cut in half or cut into thick slices. Place all but 200g of strawberries in a bowl and sprinkle with 2tbsp of liqueur. Dust with icing sugar and chill for an hour or two.

Whiz the remaining 200g of berries into a purée, adding a dash of liqueur to taste, and chill.

Whip the cream lightly, fold in the yoghurt, and chill. Roughly crush the meringues into bite-sized pieces.

When you are ready to serve, gently toss the cream, meringue and strawberries and pile the lot into a glass bowl. Drizzle with the strawberry purée. Toss once and then serve

Meringue Cookies:

3 large egg whites (3 ounces or 90 grams)

1/4 teaspoon cream of tartar

3/4 cup (150 grams) superfine or caster sugar (if you don’t have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor)

1/2 teaspoon pure vanilla extract

Whipped Cream:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (15 grams) granulated white sugar

Strawberries:

1 pound (454 grams) fresh strawberries

2 tablespoons (30 grams) granulated white sugar, or to taste