Serves 4
Ingredients

For the meringues
½ cup egg whites
Pinch of cream of tartar
½ cup sugar
½ teaspoon vanilla extract

1 pint strawberries, cut up (reserve a few for garnish)
2 Tablespoons sugar
½ pint raspberries

2 cups heavy whipping cream
2 Tablespoons sugar
2 Tablespoons Elderflower cordial (optional)

Whip the egg whites with the cream of tartar till soft peaks. Add the sugar and whip till stiff peaks, then add the vanilla and whip in. Spoon or use an ice cream scoop to make dollops on a parchment lined sheet pan and bake at 250 degrees for 1 ½ hours till crisp on the outside, soft on the inside and peel off the parchment easily. Let cool in the oven with the door ajar over night.

In a bowl combine the strawberries and sugar and let sit 20 minutes to form a syrup. Take half out and puree to make a sauce. Add the raspberries and sauce and fold to combine.

Whip the cream with sugar. In a bowl loosely fold together the cream, broken meringues, and the berries (and elderflower if using), holding back some of the sauce. Spoon it into dessert glasses. Top with a spoonful of sauce and a fresh strawberry cut in half.