* 175 g (6 oz) golden Caster sugar
* 3 large Free range eggs, discard the yolks, only the whites are required
* 450 g (1 lb) fresh Strawberries, stems removed
* 2 tablespoons of unrefined Icing sugar
* 570 ml (1 pint) Double cream

===Method===
* This recipe is easier to create using an electric hand-whisk or Food processor and the meringues may be best made the day before
* Measure the Caster sugar and place on a plate
* Place the Egg whites in a clean bowl and whisk until the peaks are firm
* Add the golden Caster sugar a tablespoon at a time, not adding more until the previous tablespoon has been combined into the Egg whites
* Line a baking tray with grease-proof paper and using a tablespoon as a measure, dollop the mixture in rows on to the baking tray
* Put the tray on a middle shelf and immediately turn the heat down to 140° C (275° F - gas 1)
* Leave them in the oven to Bake for 1 hour
* After one hour, turn the heat off, but leave them in the oven until it is completely cold
* Once you are ready to continue, break up the meringues and layer into a large serving bowl
* Chop half of the Strawberries, add the Icing sugar and blend to a puree in a Food processor. If you are fussy you may want to pass the puree through a fine sieve to remove the pips
* Chop the remaining Strawberries and fold into the Double cream
* Pour the Cream & Strawberries over the meringues and make a proper mess by adding the puree!

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