1. 1

   Step 1

   Preheat the oven to 120C (100C fan) and line a large baking tray with parchment paper.

2. 2

   Step 2

   Whisk the egg whites in a clean bowl using an electric mixer until they reach stiff peaks.

3. 3

   Step 3

   Gradually add the caster sugar in three batches, whisking thoroughly to stiff peaks after each addition.

4. 4

   Step 4

   Spoon dollops of the meringue mixture onto the prepared baking parchment.

5. 5

   Step 5

   Bake on the bottom shelf of the oven for 60 to 75 minutes until the meringues are hard.

   Timer 60 min
6. 6

   Step 6

   Remove the meringues from the oven and leave them to cool completely.

7. 7

   Step 7

   Blitz one-third of the strawberries in a blender to create a smooth strawberry sauce.

8. 8

   Step 8

   In a large bowl, whisk the double cream and icing sugar until the mixture just holds its shape.

9. 9

   Step 9

   Roughly crush three-quarters of the cooled meringues.

10. 10

    Step 10

    Fold the crushed meringues and the remaining chopped strawberries into the whipped cream.

11. 11

    Step 11

    Gently swirl the strawberry sauce through the cream mixture.

12. 12

    Step 12

    Divide the mixture into serving bowls.

13. 13

    Step 13

    Crush the remaining meringues and sprinkle the pieces over the top to serve.

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