4 egg whites
1 cup sugar

2 boxes strawberries
2 tbsp sugar

1/2 pt heavy cream
1 pot mascarpone
Mint

Whisk the egg whites until very stiff – whisk in the sugar for 1 minute. Pipe or spoon meringues onto baking parchment – cook in a very low oven – 300° – for 1 hour or until cooked.

With one box of strawberries slice and add 1 tbsp sugar and leave to marinate for at least 1 hour. For the coulis, use the second box – chop and bring to the boat with 4 tbsp water and 1 tbsp sugar – simmer for 2 minutes – cool and then blend. Strain.

Whip the cream and mascarpone together until stiff.

Fill meringues with the cream mixture, and serve with the coulis and strawberries decorated with mint.