Posted On December 28, 2017
250gms Strawberries, hulls removed
200ml Double Cream
2 Meringue Nests
For garnishing Fresh Mint
4 Egg Whites
115 gms Caster Sugar
115 gms Icing Sugar
Puree half of the strawberries in a blender and chop the remaining strawberries. Whip the double cream until stiff peaks is formed then fold in the strawberries puree and crushed meringue.
Again, fold in the remaining chopped strawberries.
Garnish with strawberries and mint.