Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.

Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests – you will need chunks for texture as well as a little fine dust.

Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.

Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.

Source: Food Network/Nigella Lawson