1. Chop half the strawberries and place in a blender with the icing sugar. Whiz it into a puree, then, sieve out the strawberry seeds.
2. Cut up the remainder of the strawberries and whip the cream.
3. Break up the meringues into small pieces about 2½cm/1″. Place them in a large bowl. Add the chopped strawberries into the bowl and fold in the cream.
4. Next, fold in all except 2 tablespoons of the puree to give a marbled effect.
5. Place into a serving dish, spoon the rest of the puree over the surface and sprinkle with the toasted almonds.
