Pimm's Macerated Strawberrieswith Whipped Cream and Meringue

Place the halved strawberries in a medium bowl.

Sprinkle the strawberries with 1 tbsp of granulated sugar and drizzle 2 tbsp of Pimm's over them.

Gently toss to coat, then let the mixture macerate for about 10 minutes, allowing the strawberries to release their juices.

While the strawberries macerate, pour the heavy cream into a chilled mixing bowl.

Whip the cream with an electric mixer on medium speed until soft peaks form; set aside.

Preheat the oven to 400°F (400°F) and line a baking sheet with parchment paper.

In a clean, dry bowl, beat the egg whites on medium speed until soft peaks appear.

Gradually add the 2 tbsp of granulated sugar for the meringue, continuing to beat until glossy, stiff peaks form.

Spoon the meringue onto the prepared baking sheet, forming small, evenly sized mounds (about 2‑inch diameter).

Bake the meringue mounds for 10 minutes, or until the outsides are crisp and lightly golden.

Remove the meringue from the oven and let them cool on a wire rack for 5 minutes.

To serve, divide the whipped cream among four serving glasses or bowls.

Top each portion of cream with a generous spoonful of the macerated strawberries, allowing the strawberry juice to pool around the cream.

Place one or two cooled meringue mounds beside each serving, inviting diners to dunk the crunchy meringue into the creamy strawberry mixture.

Enjoy immediately while the meringue is still slightly warm and the strawberries are fresh.