-
Get the fruit ready: wash and
hull the strawberries and cut in half or quarters,
depending on size: they should be bite-sized in the
finished dish. Put in a bowl, sprinkle with 50g caster
sugar, toss very gently to coat and leave in a cool place
to macerate for at least 20 minutes, until they begin to
give up their juices.
-
Now for the cream: put a large
bowl in the freezer, if you have room. Scoop out a third
of the strawberries and set aside. Lightly crush the rest
into a chunky compote. Pour the double cream into the cold
bowl, sift in the icing sugar to get rid of any clumps,
then scrape in the vanilla seeds, if using, and whip to
soft peaks.
-
Mix the meringues and cream:
roughly squash six of the meringues, then fold the pieces
and the crushed strawberries through the double cream,
making sure not to over-mix: the cream should be swirled
with strawberry juices, rather than pink all the way
through.
-
Plating up: spoon into a
serving dish, or divide between six individual dishes, and
top with the remaining strawberries. Serve as soon as you
can: the meringues will go soggy if kept for too long
(although you can make the dish as far as the end of step
2 in advance).
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DAILY
DINNERS 
