Preheat your oven to 300°F or 150°C. Line two large baking pans or cookie sheets with silicone liner or baking parchment.

To make the meringues, place the egg whites in a large, grease-free bowl and beat at a low speed with electric beaters.

Beat for about 2 minutes or until the whites are foamy then up the speed to medium and whisk for another minute or so.

Turn the speed to high and beat until the egg whites form stiff peaks.

Continue beating at high speed, adding the sugar a tablespoon at a time, until the mixture is stiff and glossy.

Spoon the mixture gently into a large piping bag with a large tip. Pipe out the meringues onto your prepared baking pans.

Put them in the oven and immediately reduce the heat to 275°F or 140°C, and leave them for 30 minutes, rotating the pans from top to bottom shelf and vice versa halfway through.

After that, turn the oven off and leave the meringues to dry out in the warmth of the oven until it is completely cold or overnight.

Transfer the meringues to an airtight container to store.

Hull and chop the rest of the strawberries roughly.

Put half of the chopped strawberries in a small pot with the sugar, a good pinch of salt and a tablespoon of water.

Cook over a medium heat for about 3-4 minutes, crushing the strawberries lightly with a fork or potato masher when they start to soften.

Cook at a low boil for another 3-4 minutes, until the strawberries and syrup that is created have thickened somewhat.

Put the hot strawberries in a bowl and leave to cool for a few minutes, then stir in the rest of the strawberries and the Cointreau. Cover with cling film and refrigerate until completely chilled.

Once the strawberries are cold, whip the cream into stiff peaks.

Divide it in half and fold one quarter of the strawberries into half of the cream.

To serve, make layers from the bottom: 1. strawberries 2. pink cream 3. 2 small meringues, crumbled roughly 4. white cream 5. strawberries 6. slivered pistachios (if desired) and a whole mini meringue.