Ingredients

• 3 free-range eggs
• whites only
• 1 tsp lemon juice
• 150g/5½oz caster sugar
• 2 sheets leaf gelatine
• 3 free-range eggs
• whites only
• 142ml/¼ pint double cream
• 50g/1¾oz icing sugar
• 300g/10½oz strawberries
• 6 very small strawberries
• cut in half

Directions

• Preheat the oven to the lowest temperature and put the shelf at the bottom of the oven. Line two baking trays with greaseproof paper and draw 12 x 5cm/2in circles onto the paper
• leaving at least 2cm/¾in between them.
• For the meringue
• whisk the egg whites and lemon juice in a bowl until soft peaks form. Gradually whisk in the sugar until fully incorporated
• then continue to whisk until stiff peaks form when the whisk is removed.
• Spoon the meringue into a piping bag fitted with a small star nozzle and pipe nests onto the baking trays using the circles to guide you.
• Bake for 1½-2 hours or until the meringues lift off the greaseproof paper easily; they should not be coloured. Set aside to cool on a wire rack.
• Meanwhile
• for the mousse
• whisk the egg whites until stiff peaks form when the whisk is removed. In a separate bowl
• whisk the double cream to stiff peaks and fold in the icing sugar.
• Blend the strawberries in a food processor and pass through a fine sieve.
• Squeeze out the gelatine leaves and place in a small pan with four tablespoons of the strawberry purée. Heat gently
• stirring until the gelatine has dissolved. Leave to cool a little then mix in the remaining strawberry purée and fold into the double cream. Fold this mixture into the egg whites
• then cover with cling film and chill in the fridge.
• To assemble
• spoon the mousse in a piping bag fitted with a small plain nozzle. Pipe the mousse into the meringue nests and top with a halved strawberry
• cut-side up.