Quarter the strawberries (500 g hulled) and crush 150 g of them with a fork to a coarse purée.

Ingredients

• 500 gStrawberries, raw
• 25 gSugars, granulated
• 400 gCream, fluid, heavy whipping
• 100 gMeringues

Method

1. Quarter the strawberries (500 g hulled) and crush 150 g of them with a fork to a coarse purée.
2. Toss all the strawberries with 25 g sugar and leave for 10 minutes to release their juice.
3. Whip 400 g chilled cream to soft peaks.
4. Break 100 g meringues into pieces of about 2 cm, fold them with the strawberries and juice into the cream in just a few strokes so pink streaks remain, divide among 6 glasses and serve at once while the meringue is crisp.