500 g small strawberries, hulled and halved
2 tbsp white rum
300 ml thickened cream
2 tbsp icing sugar mixture
juice of ¼ lime
2 x 100 g packs store-bought meringue nests (20 nests in total)
10 g edible gold dust (optional)
- Place the strawberries into a bowl. Pour rum over berries and toss to coat. Soak for at least 1 hr. Drain, reserving the rum.
- Whip the thickened cream with the icing sugar, lime juice and reserved rum until soft peaks form.
- Arrange 10 of the meringue nests onto a serving plate and top evenly with most of the berries. Spoon a little cream onto each one. Top with remaining meringue nests, more cream and then berries. Sprinkle with edible gold dust.