- Preparation
- 15 min
- Cooking
- None
- Chilling / resting
- None
- At service
- 5 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 400 g strawberries
- 300 ml double cream
- 80 g ready-made meringues
- 1 tbsp icing sugar
Method
- Hull strawberries. Mash one quarter with icing sugar and slice the rest.
- Whip cream to soft peaks. Lightly fold through crushed meringues, berries and their juices.
- Spoon into glasses and serve immediately while the meringue still has some crunch.
Make ahead
Prepare strawberries and whip cream a few hours ahead; refrigerate separately. Fold together at service.
Ingredient notes & kitchen guidance
Ingredients include: Milk, Egg. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.