Stéphane reynaud's dessert of meringues and strawberry

Split the eggs.

Beat a very firm foam of the proteins. Gradually add the granulated sugar while beating and continue to beat for 5 minutes.

Then gradually tap the icing sugar through the foam.

Spoon the foam into the desired shapes on baking sheets coated with baking paper and let them dry in a oven heated at 100 ° C for 2 hours (or longer, depending on the size of the meringues).

Remove the strawberries from the crowns. Squeeze the lemon and mash half of the strawberries with the lemon juice. Strain the juice.

Crumble the meringues coarsely.

Fill the glasses with alternating layers of strawberry, sauce, whipped cream, crumbled foam and a bread roll sorbet; repeat all layers in the same order.