Instruction

• Purée half the strawberries in a blender
• Chop the remaining strawberries, reserving four for decoration
• Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue
• Fold in the chopped strawberries and ginger cordial, if using
• Spoon equal amounts of the mixture into four cold wine glasses
• Serve garnished with the remaining strawberries and a sprig of mint