Blitz 100g strawberries, chopped, with 2 tsp icing sugar and a squeeze of lemon (1/4 lemon) using an immersion blender or food processor. Refrigerate

Whip 200ml double cream with 1 tbsp icing sugar. Refrigerate.

Chop 250g strawberries into bite-sized pieces and place in a small bowl with 1 tbsp icing sugar. Refrigerate.

Break some meringues (50g total) into pieces and set aside.

Just before serving, mix the meringue pieces and the cream in a large bowl. Stir in the strawberries and lightly mix in the strawberry purée leaving some ripples in the mixture.

Pile into 4 serving cups. Garnish with a few raspberries and a drizzle of passion fruit coulis (optional)

Serves 4.