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Chop 100g of the strawberries and press through a fine sieve using the back of a wooden spoon, to make a smooth purée. Set aside.
Quarter or roughly chop the rest of the strawberries. Whip the cream in a large bowl to soft peaks. Break the meringue nests into small pieces then gently and lightly fold into the cream with the chopped strawberries.
Divide between 4 small bowls and serve each one drizzled with the strawberry purée.
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This dish is very rich and indulgent, so it shouldn't be eaten too often. But it's perfect for those special occasions.
Guideline daily amounts are calculated for a standard adult woman.
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