Prepare the strawberry coulis

• Dice half of the strawberries and place them in a saucepan with the lemon juice and 30 g of the caster sugar.
• Cook over medium heat for 8 minutes until the fruit breaks down and the juices thicken.
• Blend until smooth, then pass through a fine sieve and chill.

Whip the meringue

• Wipe the mixing bowl and whisk with white vinegar to remove any trace of grease.
• Place the egg whites in the bowl and whisk on medium speed until soft peaks form.
• Add the remaining caster sugar a spoonful at a time, whisking until the meringue is glossy and holds stiff peaks.
• Fold in the sifted icing sugar gently with a spatula to keep the air in.

Pipe and bake the meringue shells

• Heat the oven to 100 °C.
• Spoon the meringue into a piping bag and pipe 6 even nests onto a baking tray lined with parchment.
• Bake for 90 minutes until the shells are dry and lift cleanly off the paper.
• Turn the oven off and leave the shells inside to cool completely.

Whip the vanilla cream

• Pour the cold double cream into a bowl with the vanilla extract.
• Whisk to soft, billowy peaks, keeping the cream light rather than stiff.

Assemble and plate

• Spoon the vanilla cream into the cooled meringue nests.
• Spoon over the strawberry coulis and top with the halved strawberries.
• Finish with a few drops of lemon juice and serve immediately.