3 egg whites

175g castor sugar

1 teaspoon white wine vinegar

1 teaspoon cornflour

Set the oven to 120oc and line a baking tray with parchment paper.

Whisk the egg whites in a clean bowl to stiff peaks. Slowly add the sugar, whisking all the time. Whisk in the vinegar and cornflour.

Spoon into a piping bag preferably with a star nozzle. Pipe onto the baking tray.

Cook in the oven for about an hour or until firm to touch and allow the meringues to cool in the oven when you turn it off.

500ml double cream

500g strawberries

Half of the meringues above

Lightly oil a loaf tin and line with cling film.

Remove the green from the strawberries and set 8 aside. Finely chop the rest.

Whip the cream. Crush the meringues with your hand coarsely and add to the cream with the chopped strawberries. Spoon the mixture into the tin, cover with cling and freeze for a few hours. Remove from freezer half an hour before you want to serve. Remove from tin and take off cling. Half the remaining strawberries and top the parfait with them and some of the remaining meringues. Slice and serve.