Preheat your oven to 140°C (280°F) and line a baking tray with parchment paper.

In a stand mixer bowl, add the egg whites and beat them on medium-low speed until soft peaks form, about 3–4 minutes.

Gradually sprinkle the caster sugar into the whipped egg whites, continuing to beat on medium speed until the mixture reaches stiff peaks.

Gently fold in the lemon juice and cornflour using a spatula.

Spread the meringue mixture evenly onto the prepared baking tray and lower the oven temperature to 110°C (230°F). Bake for 1½ hours.

Once baked, turn off the oven and let the meringue cool completely inside.

Whip the double cream with the sifted powdered icing sugar until soft peaks form, about 3–5 minutes.

Wash and hull the strawberries, slice them, and mash half of them with a fork. Mix with the remaining berries and a dusting of powdered sugar.

In clear glasses, layer mashed strawberries, whipped cream, and crumbled meringue. Repeat and top with fresh strawberries.