Strawberry and chocolate meringue recipe

Instructions

1. Heat the oven to 140C, 120C fan, 275F, gas 1. Using a pestel and mortar, crush half the freeze-dried strawberries into a fine powder, then very lightly crush the remainder, keeping it fairly chunky. Set them aside. In a large bowl, whisk the egg whites and a pinch of salt using an electric hand whisk on a medium speed until frothy. Increase the speed to high and continue to whisk until stiff peaks form
2. Continue to whisk, adding the sugar 1tbsp at a time, until stiff and glossy. You should be able to hold the bowl upside down! Using the whisk, fold in the freeze-dried strawberries. Dab a small amount of the meringue on the corners of the baking sheet, to secure a sheet of baking parchment. Spoon on the meringue a shape into a 20cm (8in) round. Bake on the middle shelf for 1 hour, then turn of the oven and leave for at least 4 hours or overnight
3. To serve, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, remove from the heat and leave to cool for a few minutes. Add the cream, vanilla and icing sugar, and slowly whisk together until lightly thickened. Top the meringue with the cream and strawberries, and dust with icing sugar.