Recipe courtesy Maria Pastel
INGREDIENTS
6 ounces golden caster sugar
3 large egg whites
1 pound fresh strawberries
1 tablespoon unrefined icing sugar
1 pint double cream
6 – 8 meringue cookies
PREPARATION
Make puree by placing half the strawberries and the sugar into a blender. Blend until smooth. Pour blended mixture through a strainer to remove the pits. Slice the remaining strawberries and set aside.
In a large mixing bowl whip the double cream until soft peaks are formed
Crumble the meringue into the cream and add the puree. Do not mix, but allow it to form into a marble effect. Add the remaining sliced strawberries.
Place inside individual serving bowls and top off with a whole strawberry.
Serve immediately
