INGREDIENTS

• 500g ripe strawberries, sliced

• 1 tbsp brown sugar

• 1/2 orange, juiced

• 300ml thickened cream

• 1 tbsp vanilla bean paste

• 60g mini meringues

• Freeze-dried strawberries [optional]

METHOD

Place half the strawberries into a small saucepan. Add brown sugar and 1/3 cup water. Bring to a simmer. Continue to cook for 4-5 minutes or until strawberries have broken down and sauce has reduced and thickened. Set aside to cool.

Place remaining strawberries into a bowl. Add orange juice and set aside to macerate.

To make the Chantilly cream, whip cream to soft peaks. Fold through vanilla. 

To serve, layer strawberry sauce, macerated strawberries, Chantilly cream and broken pieces of meringue into 4 serving glasses. Top with freeze dried strawberries and serve immediately. Enjoy!