1) Place the egg whites in a bowl and whisk until they form soft peaks.

2) Add the caster sugar, 1tbsp at a time, and continue to whisk until the sugar has been thoroughly stirred in. 

3) Split the mixture (approximately into rounded dessertspoonfuls) and place in rows on a baking tray.

4) Place in the oven at 140°C for 1 hour. Once cooked, leave the meringues overnight to dry out.

5) When you are ready to make the rest of the dessert, chop half of the strawberries and place them in a blender together with the icing sugar. Whiz the mixture into a purée, then pass through a sieve to ensure the mixture is smooth.

6) In a separate bowl, whip up the double cream to a light, airy consistency.

7) Break up the meringues into small pieces (approximately 2cm) and place them in a large mixing bowl. Add the strawberries and fold in the whipped cream. 

8) Drizzle the puréed mixture into the bowl to create a marble effect.

9) Now, for the finishing touch, cut 3 Strawberries and Cream mochi in halves and place with the ice cream centre facing upwards. These can be placed in any pattern to create a desired effect.

And there you have it, a strawberries and cream explosion perfect for the bank holiday weekend.