Wash the strawberries and cut into quarters, Reserve half of them for dressing and and in a small saucepan add the sugar and the remaining strawberry quarters and let simmer gently until the strawberries are nicely coated in the syrup. Remove from the heat and let cool.
Meanwhile, peel the kiwi and cut into slices and then into quarters, put aside and crush the meringue into pieces.
Gently mix the double cream with the cooled strawberry compote. Use a tall glass to serve and stack up with layers of the fruit, cream and meringue.
This recipe can work well with all your favourite fruits too!
Spoon into 4 glasses. Top with the strawberry quarters and a few mint leaves to serve.