Step 1

Preheat the oven to 100C fan-forced (120C conventional). Line two trays with baking paper and set aside.

Step 2

In the clean bowl of a stand mixer fitted with a whisk attachment, place the egg whites, cream of tartar and a pinch of salt. In a separate bowl, combine the sugar and cornflour and set aside.

Step 3

Whisk the egg whites on medium-high speed for 1 minute, until foamy. Gradually add the sugar mix, one tablespoon at a time. This will take 8-10 minutes. The mixture should now be thick and glossy. Stop the mixer and rub a little of the mixture between two fingers. If it feels gritty, continue to mix until the sugar has been fully incorporated. Add the vanilla and mix until just combined.

Step 4

Transfer the mixture to a piping bag fitted with a star nozzle and pipe 3 cm mounds of meringue, 1 cm apart, onto the prepared trays. (Alternatively, just spoon dollops of the meringue mixture onto the tray.)

Step 5

Bake in the preheated oven for 1 hour and 15 minutes, or until cooked through and dry to the touch. Turn off the oven and leave the meringues to completely cool with the oven door ajar (2-3 hours, but ideally overnight).

Finely chop 250g of the strawberries and place in a bowl with the sugar and lime zest. Allow to macerate for 15 minutes, then mash into a rough puree using a fork. Quarter the remaining 500g of strawberries and toss through the puree. Set aside.

Step 1

In a large bowl, place the cream, creme fraiche, sugar and rosewater and whip to firm, but billowy peaks. Crumble the meringues, reserving a handful for decorating, into the whipped rose cream mix.

Step 2

Spoon some of the strawberries into a large serving vessel, ideally a clear one like a trifle dish, followed by a good dollop of the cream and meringue mixture. Create as many alternating layers as you like, finishing with some of the strawberries and reserved meringues. Serve immediately.