Pies, Puddings and Pottages

Preheat the oven to 130C/260F/gas ¾.

Line the baking sheets with baking paper.

Place the egg whites into a large mixing bowl and whisk to soft peaks. Add the sugar a large spoon at a time, whisking as you add it. Continue whisking to a stiff and glossy consistency.

Place large spoonsful of meringue on the lined baking sheets, well-spaced out.

Place in the oven and bake for 2 ½ hours until crisp. Turn the oven off and leave the meringues inside to cool completely and dry out.

Wash and hull the strawberries and cut three quarters of them into bite size pieces. Slice the remaining strawberries fairly thinly and place in the small bowl.

Break up the meringues and fold into the whipped cream.

Add the macerated strawberries into the cream and fold in very gently.

Spoon the ‘Mess’ into a serving dish, or divide between six individual dishes, and top with the thinly sliced strawberries.