Prep 10 mins
Cook 1 hr
A summer dessert.
- Combine half of the pureed strawberries with a quarter of the sugar. Cover and refrigerate.
- In a large bowl, beat egg whites until soft peaks form. Add remaining sugar, slowly, until a meringue forms and is thick and glossy in appearance.
- Put meringue in freezer container, cover and freeze until solid (about 1 hour).
- Spoon sweetened strawberry puree into dessert bowls.
- Top with frozen meringue. Garnish with fresh mint sprigs.