• 450 g fresh strawberries (hulls removed)
• 6 mini meringues
• 80 ml cranberry juice
• 450 ml cream

Chop the strawberries and place them in a bowl with the cranberry juice.  Cover with cling film and place in the fridge until ready to assemble the rest of the dessert.

Whip the cream to soft peaks.  Place the meringues in a plastic bag and crush with a rolling pin.

When ready to serve fold the cream, strawberries and crushed meringues together and spoon into glass dishes.  Decorate with extra strawberries and chocolate