Ingredients For the meringue

• 300 g sugar
• 4 pcs egg whites
• 30 g cornstarch
• lemon juice
• butter

Ingredients For the cream and the filling

• 550 g strawberries
• 100 g sugar
• 100 g wild strawberries
• 100 g lemon juice
• 20 g cornstarch
• 4 pcs egg yolks
• 2 pcs eggs

For the recipe of the tile of meringue with strawberry cream whipped the egg whites, until they have a frothy consistency; add the sugar, little by little, continuing to whisk with the immersion whips. Mix the mixture with 1 tablespoon of lemon juice and sifted cornstarch, a little at a time, stirring gently. Line a baking sheet with baking paper, butter and sprinkle with a little sugar. Spread the meringue in the pan, leveling it with a spatula. Bake at 160 ° C for 25-27 minutes.
Take the meringue out of the oven, let it cool and divide it into 3 rectangles.
FOR THE CREAM AND THE FILLING: Peel the strawberries and blend 400 g with the lemon juice, the sugar mixed with the corn starch, the eggs and the yolks. Cook the smoothie over low heat for 8-9 minutes, until it begins to thicken. Transfer the cream into a bowl, cover it with the film in contact and place it to cool in the refrigerator. Cut the remaining strawberries into small pieces. Lay a rectangle of meringue on a serving tray, spread a layer of strawberry cream (help yourself with a pastry bag), pieces of strawberries and strawberries. Cover with the second meringue, another cream and fruit. Close with the third meringue, pieces of strawberries, strawberries and, to taste, edible flowers.