500 g strawberries, hulled
80 ml kirsch
400 ml fresh double or whipping cream
8 small meringues, crushed
Into a large bowl, cut up the strawberries, saving a few for decoration.
Add the kirsch and cover.
Chill in the fridge for a few hours.
Once it has chilled, whip the cream.
Fold the cream into the strawberries, then the meringues.
Place into individual bowls and top with the remaining strawberries.