Ingredients

Steps

• Cut the larger strawberries into halves or quarters.
• Set aside 200g of strawberries for garnish and place the remainder in a large bowl.
• Add a splash of kirsch and icing sugar to the bowl.
• Lightly mash the strawberries, cover, and chill in the fridge for one hour.
• Whip the double cream lightly and fold in the crème fraîche.
• Crush the meringue shells into bite-sized pieces and fold them into the cream.
• Gently fold in the mashed strawberries and passion fruit pulp to create ripples.
• Spoon the mixture into glasses and garnish with the reserved strawberries.