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Ingredients:
- 450 g strawberries; hulled
- 75 ml kirsch
- 375 ml double cream; or whipping cream
- 6 small meringues; crushed
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Directions:
Reserve a few small strawberries for decoration. Chop the remainder, place in a bowl and sprinkle with the kirsch. Cover and chill for 2-3 hours. Whip the cream until it just holds its shape, then gently fold in the strawberries and their juices and the crushed meringues. Spoon into a glass serving dish, decorate with the reserved strawberries and serve immediately.
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