Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat the oven to Fan Oven 120°C/140°C/280°F/Gas 1

First make the meringue – whisk the egg whites in a large, clean, grease-free bowl until they form stiff peaks.

Whilst beating, add the sugar 1 tablespoon at a time, until incorporated. The mixture should be thick, glossy and smooth. Be patient and do not add too much sugar at a time.

Spoon the meringue into 12 – 15 balls onto a lined baking tray – I used an ice cream scoop. You do not need to be too precious about this, as you will be breaking them up when cooked. However, try to make sure they are a similar size, so they all cook at the same rate.

Cook in a preheated oven for 1 hour – 1 ½ hours or until cooked through. They should feel crispy on the outside and come off the paper easily. Set aside to cool.

Now bring this mess together – hull the strawberries and chop into bite size pieces.

Puree half the strawberries in a food processor with the icing sugar and then put through a sieve to remove the seeds. Alternatively, you can mash them well with a fork.

Add the vanilla extract to the cream in a mixing bowl and beat with an electric whisk to very soft peaks.

Hold a little meringue back to scatter over the top of the dessert and then break the remainder over the cream. Add the chopped strawberries and gently fold in through the cream.

Add all bar 2 tablespoons of the pureed strawberry to the meringue mix and swirl through – you do not want to mix this in completely, you want a ripple effect.

Transfer to a serving dish, or individual bowls, and finish by drizzling over the remaining strawberry puree, scattering over the rest of the cracked meringue and adding some halved strawberries. Serve immediately.