To make the meringues: Pre-heat the oven to 100°C/80°C fan/Gas Mark ¼.

Whisk the egg white until stiff peaks are formed. Add the sugar a little at a time, whisking the mixture until it is thick and glossy. The meringue should hold its shape when the bowl is tipped.

Pipe the meringue mixture onto the oven tray using a piping bag with a plain nozzle and let the meringues dry in the oven for 3 hours.

Allow to cool on the oven tray before removing them.

To finish: Whip the cream together with the sugar to form soft peaks and pipe onto the meringues using a piping bag.

Melt the chocolate in a bain-marie. In the meantime, place a piece of strawberry onto each meringue. Dip a spoon into the chocolate and drizzle back and forth over the meringues.

COOK'S NOTE

The larger you make the meringues, the longer they need to be left in the oven.