Ingredients

· 1 punnet strawberries, plus extra for serving

· 300 ml cream

· 4 egg whites

· ¾ cup caster sugar

Method

Hull strawberries then puree in a blender. Pour the cream and whip until it just holds its shape. Using a spatula, gently fold the strawberry puree into the cream, leaving a swirled effect. Set aside. Place the egg whites in a bowl, adding the sugar slowly, until the mixture is very stiff. Remove the whisk and replace with the folding tool. Gently fold through the strawberry cream, leaving a swirled effect. Use a glass loaf dish lined with plastic wrap if you wish to cut slices once frozen. Serve with a sprinkle of frozen-dried strawberry slices or with chopped fresh strawberries.