Meringues with strawberry sauce

This classic and simple desert comes from Lamont's in Western Australia. The
recipe will make 20 meringues which should serve 10 people.

Ingredients:
6 egg whites
1.5 cups sugar
pinch salt

250g mascapone
1 cup whipping cream
half cup icing sugar

3 punnets of strawberries
half cup sugar
half cup sweet white wine

Method:
In a mixing bowl whip the egg whites with the pinch of salt until beginning
to froth.

Gradually add sugar and beat until very white, glossy and to stiff peaks.

Mould with a spoon onto a lined baking sheet and cook at 100C for
one-and-a-half hours.

Turn oven off and leave for a further hour.

To make the mascapone cream, beat sugar and mascapone for one minute, add
cream and whip until it holds a gentle dollop.

To make the strawberry sauce, wash and hull the strawberries.

Choose the best two-thirds and slice to serve with meringues.

Blitz the remainder with the sugar and wine to a smooth sauce. Toss the
strawberry slices in the sauce.

To serve, sandwich the meringues in pairs with the mascapone. Portion onto
serving plates and top with the strawberry sauce. Serve with a glass of
sweet white wine.