Instructions: *Slightly more refined that granulated sugar, but not confectioners sugar

Baking tray lined with non-stick silicone paper (baking parchment?)

Preheat oven to 150 deg C (300 deg F)

Put egg whites into a bowl and whisk until they form soft peaks (the top just comes over when whisk is removed), whisk in the caster sugar a tablespoon at a time. Put rounded dessertspoonfuls of the mixture in rows on the lined baking tray. Put the tray into the centre of the preheated oven and turn the temperature down to 140 deg C (275 deg F). Leave meringues in for 1 hour, then turn oven off and leave the meringues in the oven overnight or until the oven is completely cold.

To make the pudding

Chop half the strawberries and then place into a food processor with the icing sugar. Blend to a puree and then pass through a nylon sieve - squeeze through a cheesecloth - to remove all the seeds. Slice the rest of the strawberries. Whip the double cream until it is floppy, but not stiff.

Break meringues into 1 inch pieces, put the meringues into a large mixing bowl, add the chopped strawberries, and fold the cream into them. Fold in all but 2 tablespoons of the puree gently to give a marbled effect. Divide into 6 small dishes and then spoon the rest of the puree on top.

Serve straight away.

NOTES : Make the meringues the day before the Mess is wanted

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