Step 1: Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.

Step 2: Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using.

Step 3: Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint.