A splash of ginger cordial adds a twist to this classic, super-quick dessert.
- 500g/1lb 2oz
strawberries, hulls removed
- 400ml/14fl oz
- 3 x 7.5cm/3in ready-made
meringue nests, crushed
- 1 tbsp
- sprigs of fresh
mint, to garnish
Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.
Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial.
Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint.