Method

Preheat the oven to 140°C/275°F/Gas Mark 1.

1. Sift the icing sugar into a bowl.
2. In another clean bowl whisk the egg whites on high speed until they have increased in volume and started to stiffen.
3. Keeping the whisk running slowly add the caster sugar and continue to whisk until you reach a stiff peak stage.
4. Turn off the machine and using a metal spoon vigorously beat in the icing sugar until the mixture is glossy.
5. Spoon the meringue onto the centre of a lined baking tray and, using a knife, spread it out into a circle about 30cm in diameter and 2cm thick. Bake for 11⁄2 hours. Cool.

To serve

1. Whip the cream with 1tsp icing sugar, until it just holds.
2. Cut the strawberries into pieces, gently mix through with the other berries, pour the cream over the fruit and fold together gently.
3. Using a knife, break the meringue into chunks, fold through the fruit and cream mixture and serve in 6 large fluted glasses.