Ingredients

• 8 free-range egg whites
• 400g/14oz white caster sugar
• 400g/14oz strawberries
• 300g/11oz roughly chopped
• the rest whole
• 2 tbsp icing sugar
• 600ml/1pint 1fl oz double cream
• 1 vanilla pod
• split and seeds scraped out
• 150g/5oz caster sugar
• 2 tbsp water

Directions

• For the meringue
• preheat the oven to 100C/200F/Gas ¾. Line three baking trays with greaseproof paper.
• Whisk the egg whites in a bowl until soft peaks are formed when the whisk is removed.
• Gradually whisk in the sugar until stiff and glossy.
• Spoon into a piping bag fitted with a small plain nozzle.
• Draw three 23cm/9in circles on the greaseproof paper
• then divide the remaining meringue between the circles and spread the mixture out until the circles are filled.
• Bake in the oven for 20 minutes
• then turn the oven off and leave the meringues in the oven for at least 2 hours
• or until crisp. Remove from the oven and set aside to cool.
• For the filling
• blend 150g/5½oz of the chopped strawberries with the icing sugar in a food processor and pass through a sieve into a bowl.
• Whip the double cream to soft peaks then fold in the vanilla seeds and strawberry purée. Fold in the remaining chopped strawberries.
• Heat a frying pan until hot
• add the caster sugar and water and heat until the sugar turns a deep caramel colour. Place the base of the pan into a pan of cold water to stop the caramel from cooking on any more.
• Carefully dip the whole strawberries into the caramel and place onto a plate. (Caution: the caramel will be very hot.)
• To assemble the torte
• place a meringue circle onto a serving plate. Spoon on some of the cream mixture and spread it out to cover the meringue. Repeat with another meringue dish and layer of cream
• finishing with the remaining meringue circle. Drizzle the remaining liquid caramel over the top of the meringue and decorate with the caramel-dipped strawberries.