Ingredients

The makings of the

1
Whisk the egg whites to form soft peaks and then slowly add the icing sugar and caster sugar.
2
Once all the sugar is incorporated, whisk until you have a stiff and glossy mixture. Then thinly spread between 2 silicone matts on gastro trays as evenly as possible.
3
Scatter dried strawberry crumb over the meringue and bake overnight 70 °C for 8-10 hours. Remove carefully leaving large shards. Place in an airtight container.
4
Lightly whip cream, icing sugar & vanilla. When soft peaks have formed, fold in the Philadelphia and whisk until desired consistency, leave in a container for service.
5
Create the strawberry mix just before serving by combining the strawberries, sugar and mint together. Then add 30-40 g of the Philly vanilla cream and mix gently.
6
Using a pastry ring, put the mixture in the ring, remove the ring and gently place shards of meringue around the mix, garnishing with more mint if desired.