- 500g strawberries
- 400ml double cream
- 3 x 7.5cm meringue nests
- 1 tbsp ginger cordial
- sprigs of fresh Mint
Purée half the strawberries in a blender.
Chop the remaining strawberries, reserving four for decoration.
Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue.
Fold in the chopped strawberries and ginger cordial, if using.
Spoon equal amounts of the mixture into four cold wine glasses.
Serve garnished with the remaining strawberries and a sprig of mint.