1. Whisk the egg whites to stiff peaks.
2. Add the icing sugar gradually and whisk to a glossy, firm meringue.
3. Spoon onto baking paper and dry at 100°C for 1.5 hours, then cool.
4. Crush half the strawberries with a fork and quarter the rest.
5. Whip the cream with the sugar to soft peaks.
6. Break the meringue into pieces and fold loosely with the strawberries and cream. Serve in glasses.
Tip: The name means "mess" – do not stir it smooth, the layers and chunks are the point.
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