Ingredients

2 x 420g cans of Princes Strawberries in Light Syrup, drained
6 ready-made meringue nests
300mls double cream

Method

1. In a large bowl break up the meringues into small pieces.

2. Whip the cream until it reaches a soft dropping consistency and just holds its shape.

3. Fold the meringue into the cream.

4. Reserve 4 strawberries and lightly crush the remaining ones with a fork or potato masher.

5. Place a spoonful of the crushed strawberries into the base of 4 dessert glasses, follow with a layer of the meringue mixture and repeat.

6. Top each dish with the reserved strawberries and serve.