1-Preheat the oven: Preheat the oven to 120C (100C fan)/gas mark 1 and line a baking tray with parchment paper.

2-Whisk the egg whites: Whisk the 2 egg whites to stiff peaks, then gradually add the 120g sugar in three batches, whisking to stiff peaks each time.

3-Bake the meringue mixture: Spoon the meringue mixture into dollops on the tray and bake on the bottom shelf for 1 to 1 hour 15 minutes until hard and easily lifted. Allow the meringues to cool completely.

4-Prepare the strawberry sauce: Blitz one-third of the 500g strawberries into a smooth sauce.

5-Whisk the cream: Whisk the 450ml cream with 1 tablespoon icing sugar until it just holds its shape.

6-Mix meringues and strawberries: Roughly crush three-quarters of the cooled meringues and mix them with the remaining chopped strawberries.

7-Fold and assemble: Gently fold in the whipped cream and strawberry sauce, then spoon the mixture into bowls and sprinkle with the remaining crushed meringues.