Heat oven to 190C/170C fan/gas 5.
Scatter the almonds on a baking sheet
and roast for 6-8 mins until golden. Very
coarsely grind them in a small food
processor, then set aside. Lower oven to
160C/fan 140C/gas 3. Line a baking sheet
with non-stick baking parchment.
Beat the egg whites in a scrupulously
clean mixing bowl until stiff peaks have
formed. Tip in half the sugar and beat
again until stiff peaks are formed once
more. Using a metal spoon, deftly fold in
the remaining sugar a spoonful at a time,
followed by most of the almonds (keep
a small handful back). Tip the meringue
onto the lined sheet and spread it out
quite roughly to a 20cm circle. Scatter
over the reserved almonds. Bake for
20 mins, reduce the temperature to
140C/120C fan/gas 1, then bake for
a further 40 mins. Let meringue cool
in the oven with the door ajar or on
the side as you wish.
While the meringue is baking, and
if you wish to add the glamour of a
raspberry ripple to the cream, make
a few spoonfuls of purée by pressing
125g of the raspberries through a sieve.
When nearing the moment for
assembly, whip the cream until soft and
cloudy. Lightly ripple through about half,
or more, of the raspberry purée through
the cream. You can serve the rest
separately on the side. Place the
meringue upon a handsome dish. Spoon
the whipped cream liberally over the
meringue. Slice the strawberries in a
random manner. Heap the berries atop
the cream, and offer any remaining fruit
separately. Sift over the icing sugar. Take
to the table and take a bow.