Begin by preheating your oven to 140°C (280°F). Line a baking tray with parchment paper.

Whisk egg whites in a mixing bowl until soft peaks form, about 5 minutes. Gradually add caster sugar until glossy and firm peaks form, about 5 to 10 minutes.

Gently fold in lemon juice and sifted cornflour until smooth.

Spoon the meringue onto the baking tray, shaping into a 1 cm thick layer. Bake for 1.5 hours. Let cool in the oven.

Whip double cream with powdered icing sugar until soft peaks form, about 3 to 5 minutes.

Mash half of the fresh strawberries and chop the rest. Mix in additional powdered sugar if desired.

In serving glasses, layer crushed strawberries, whipped cream, and meringue. Repeat layers until glasses are full.

Serve immediately, garnished with halved strawberries on top.