Remove the stalks and cut the strawberries in half. Reserve half of them and place the other half in a blender with the icing sugar. Blend into a purée and pass it through a fine seive to remove the pips. Place the cream in a bowl and whip until it reaches a floppy consistency.

Assemble the dessert by breaking the meringues into 2.5cm peices and mixing with the reserved strawberries. Next fold in the cream and make sure all is well combined. Next fold in two tablespoons of the purée to achieve a marble effect. Place the mixture in a large serving dish or individual dishes and spoon over the remaining purée.

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