1
Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.
2
Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using.
3
Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint.