Ingredients:

2 large egg whites
120g caster sugar
500g strawberries, hulled and roughly chopped
450ml double cream
1 tbsp icing sugar

Method:

Step 1.
Preheat your oven to 120°C/100°C fan/gas 1 and line a large baking tray with parchment paper. Using an electric whisk or a table top mixer, whisk the egg whites in a clean bowl until they form stiff peaks. Gradually add the caster sugar in three batches, re-whisking each time until you get stiff peaks. Spoon dollops of the meringue mixture onto the prepared baking parchment. Bake on the bottom shelf of the oven for 1 hour to 1 hour and 15 minutes, until the meringues are firm and easily come off the paper. Let them cool.

Step 2.
Blitz one-third of the strawberries to create a strawberry sauce. In a large bowl, whisk the double cream with the icing sugar until it just holds its shape. Roughly crush three-quarters of the meringues and add them to the bowl with the chopped strawberries. Stir gently. Swirl through the strawberry sauce to create a marble effect. Dollop the mixture into serving bowls, then crush the remaining meringues and sprinkle the pieces over the top.