Ingredients

• 800g/1lb 12oz ripe strawberries
• hulled
• splash kirsch
• 1-2 tbsp icing sugar
• to taste
• 200ml/7fl oz double cream
• 200ml/7fl oz crème fraîche or thick Greek-style yoghurt
• 6 ready-made meringue shells
• 2 passion fruit
• pulp only

Directions

• Cut the larger strawberries into halves or quarters.
• Set aside a quarter of the strawberries for garnish and place the rest into a large bowl.
• Add a splash of kirsch and 1-2 tablespoons of icing sugar to taste.
• Lightly mash the strawberries with a large fork or a potato masher. Cover with cling film and place into the fridge to chill for an hour.
• Whip the cream lightly and fold in the crème fraîche or yoghurt.
• Using your hands
• roughly crush the meringues into bite-sized pieces over the bowl of cream mixture
• then gently fold through the mixture.
• Fold in the crushed strawberries and passion fruit pulp
• to create a rippled effect.
• Spoon the cream and meringue mixture into clear serving glasses and garnish with the reserved strawberries.