Strawberry Meringue

100g egg whites at room temperature or 10g of egg white power + 100g of water

100g Castor sugar
1 pinch of cream of tartar
10g Fresh As strawberry powder

Whisk egg whites with cream of tartar until a soft peak is formed. Add sugar gradually until just combined, then add strawberry powder and continue to whisk until thick and glossy.
Line an oven tray with grease proof paper and then spread meringue evenly over at about a 1cm thickness.

Place in 90 degree oven for about 1 1/2 to 2 hours or until meringue is crisp. When cooled smash into smaller pieces.

Cream Chantilly

200ml cream
40g icing sugar
1 tsp vanilla paste

Whisk all together until soft peak forms.
Fresh As Berries (raspberry, blueberry, strawberry) 
Fresh Berries (optional)

In a large mixing bowl add, whipped cream , broken meringue, fresh (if using) and freeze dried berries and fold all together. Place in desired bowl and serve.
Edible flower garnish optional.

Credit: Recipe by Fresh As

Photography by Bruce Nicholson