Ingredients
500g (1lb 2oz) strawberries
400ml (14fl oz) double cream
3 x 7.5cm (3in) meringue nests, crushed into small chunks
1 tbsp balsamic vinegar
Grand Marnier (optional)
Method
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Hull the strawberries (remove the green tops) and purée half in a blender. Chop the other half into small dice
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Whip the double cream until stiff, and fold in the strawberry purée and crushed meringue. Mix the chopped strawberries in the vinegar and fold them in as well. Stir in a tbsp or so of Grand Marnier to add a bit of orangey spice, if you like.
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Divide between cold wine glasses and serve, or keep in the fridge until needed (but for no longer than a couple of hours)
