Separate the egg whites from the yoke and whisk the egg whites until they stand and show a peak. You can use an electric whisk or, as I did, a bit of elbow grease.

Then take the caster sugar and whisk this into the egg whites a spoon full at time.

Cover the base of a baking tray with baking paper and spread the meringue mixture around 1 inch thick evenly on the paper. 

Put in the oven for 60 to 75 minutes at 120C / 100C Fan until hard. Then leave to cool. 

While the meringue is cooking cut the tops of the strawberries and cut in to small random pieces.

Now add the icing sugar to the cream and whip it, again with an electric whisk or a bit of elbow grease. It should be whipped until just about firm. Be careful not to over whip.

Now bash up the cooled meringue into small bits and add 3/4 to the cream along with the strawberries and mix up to a big meringue, cream and strawberry mess! 

Finally, spoon into glasses and sprinkle a little more crushed meringue on to the top. You can add a little strawberry syrup if you like, but we don't want to go too mad now, do we?

Once eaten either sit back and feel guilty for the rest of the evening or put on a pair of trainers and go for a run!! You're just going to sit back aren't you...? ????