Time: 1 hour + 20 minutes

Serves: 8-10

Meringues

105gm egg whites (around 3 large)

105gm cater sugar

105gm icing sugar

15gm cornflour

*feel free to buy store bought to save time

Preheat oven to 120 degrees Celsius

Place egg white into stand mixer and whisk on high for 2 minutes. Gradually add your caster sugar and whisk for 2 more minutes until glossy and holding shape. Fold through your cornflour and icing sugar gently and once incorporated spoon onto a lined baking tray (should get eight meringues). Press down with a spoon in the middle to flatten and bake for 40 minutes. Once cooked, open oven door ajar and let cool for 30 minutes in oven.

Gin Strawberries Syrup

1 punnet strawberries, quartered

60ml gin

1 lemon zest

1/2 lemon juice

3 tbl sp caster sugar

10 basil leaves, torn up

Sea salt, pinch

Place all ingredients except for gin into a small pot over low heat. Bring up to a high simmer and then begin gently pressing down on your strawberries with a fork to allow the juice to flow. Add your gin and then reduce for another minute on low heat. Remove from heat and allow to cool in fridge. You don’t want it too loose, a more syrupy texture is preferred.

Vanilla Chantilly

600gm thickened cream

65gm icing sugar

2 tea sp vanilla

Place all ingredients into bowl and whip with whisk until stiff peaks are reached.

Assemble

1 punnet strawberries, quartered

1 punnet blueberries

Small basil leaves

In a clear bowl layer your half your meringues before topping with half your Chantilly cream. Smear the cream over before adding half your strawberries, blueberries, a few torn basil leaves and half your gin strawberries syrup. Repeat this process.