ASDA part of the Wal-Mart family

• 2 large free-range egg whites
• 115g caster sugar
• A few drops vanilla extract
• 50g shelled pistachios,
• finely chopped
• 150ml double cream
• 300g strawberries, sliced

1 Preheat the oven to 140C/ 120C Fan/Gas 1. Line two baking trays with non-stick baking paper.

2 Put the egg whites in a large clean bowl and whisk until they form stiff peaks. This is easiest with an electric whisk. Stop as soon as the whites are stiff – you don’t want to over-whisk.

3 Add the sugar, a heaped teaspoon at a time, whisking after each addition. Add the vanilla with the last spoonful.

4 Fold in the pistachios using a large metal spoon.

5 Using a teaspoon, put little piles of the mixture on the trays, leaving gaps between each meringue – you should make about 32 meringues.

6 Whip the cream until it’s thick and holds its shape. Sandwich two meringues together with a strawberry slice and cream or set everything on the table for people to fill their own.