300g caster sugar
6 egg whites
400g of strawberries
150g of dairy free white chocolate
50g of dark chocolate
300ml of dairy free double cream
Preheat oven to 140*C
Cover two baking trays with grease proof paper.
In a mixing bowl whisk egg whites for about 4/5 minutes until a white fluffy foam is achieved.
Gradually mix in the caster sugar about a tablespoon at a time until a white glossy consistency is achieved that forms stiff peaks when the whisk is removed.
Split the mixture between the two trays, shaping into disks, with a thicker outer rim so they can be filled.
Bake for 45 minutes – an hour.
Bake until the meringue solidifies and is crispy on the outside, be careful it doesn’t burn.
Allow both meringue disks to cool on a wire rack.
Once cool, take one disk, top with half the topping ingredients; cream, strawberries, and melted white and dark chocolate.
Then top this with the second meringue disk and top with the remainder of the toppings and serve immediately! Enjoy!