1-Preheat the oven: to 120C (100C fan/gas 1) and line a large baking tray with parchment paper. Whisk the 2 egg whites in a clean bowl until stiff peaks form, then add the 120 grams of sugar in three parts, whisking each time until peaks hold.

2-Spoon the mixture: onto the parchment and bake on the bottom shelf for 1 hour to 1 hour 15 minutes until hard. Let the meringues cool completely.

3-Blend: one-third of the 500 grams of hulled and roughly chopped strawberries into a sauce. In a large bowl, whisk the 450 ml of cream with the 1 tablespoon of icing sugar until it holds its shape.

4-Crush: three-quarters of the meringues and mix them into the whipped cream along with the chopped strawberries. Swirl in the strawberry sauce for that signature look.

5-Spoon the mixture: into bowls and sprinkle the remaining crushed meringues on top. Serve right away for the best crunch.