To begin, preheat the oven to 120°C (fan 100°C). Line a baking tray with parchment. Whisk the egg whites until stiff peaks form, then gradually add caster sugar, whisking until glossy. Move to shaping.

Spoon small rounds of meringue onto the tray. Bake for 1 hour until crisp but still soft inside. Turn off the oven and leave them to cool completely in the oven. Transition to preparing the cream.

In a large chilled bowl, whisk the double cream with icing sugar and vanilla until soft peaks form. Avoid over whipping, as the cream should stay light and silky. Move to preparing strawberries.

Place strawberries in a bowl and sprinkle with caster sugar if needed. Set aside for 10 minutes to release their natural juices. Transition to assembling.

Once cooled, break the meringues into bite sized pieces. Keep a few larger shards for decoration. Transition to folding ingredients together.

In a large bowl, gently fold the whipped cream with half the strawberries and half the meringue pieces. Be careful not to over mix so the textures remain distinct. Transition to layering.

Spoon the mixture into serving glasses or bowls, layering with the remaining strawberries and meringue pieces. This creates a balanced mix of textures in every bite.

Top with reserved strawberry slices and a few larger meringue shards. Serve immediately for the best contrast of crisp and creamy. For presentation, use chilled glass bowls to highlight the vibrant colours.