Prep: 30 Cook: 0
1 punnet strawberries
a dash of sugar
a dash of port
meringues, broken up
cream, softly whipped
500g/1lb 2oz strawberries, hulls removed
400ml/14fl oz double cream
3 x 7.5cm/3in ready-made meringue nests, crushed
1 tbsp ginger cordial
sprigs of fresh mint, to garnish
ginger cordial: a liquor made from ginger, raisins, lemon rind, and water, and sometimes whisky or brandy.
Mash the strawberries with a little sugar and port, and fold in broken meringues and softly whipped cream.
Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.
Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial.
Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint.