2 cups (280 g) strawberries, halved

1/2 cup (105 g) sugar

1 egg white

1 cup (250 ml) 35% cream

Fresh strawberries cut into thin wedges, for garnish

In a food processor, purée the strawberries with the sugar until smooth. Strain, if desired. Transfer to a saucepan and bring to boil. Reduce for 2 minutes.

In a bowl, beat the egg white with an electric mixer until light and fluffy. Gradually add the strawberry syrup, beating until the mixture cools, about 15 minutes.

In another bowl, whip the cream until it stiff peaks form. Gently fold the cream into the cooled meringue mixture, folding with a spatula. Pour into dessert cups or glasses. Refrigerate until ready to serve. Garnish with fresh strawberries.

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