Strawberry Eton mess

Ingredients

300 g	Strawberries, 250g hulled and halved, 50g hulled and diced (Main)
1	Vanilla bean, seeds scraped
1	Orange, zested and juiced
20 ml	Balsamic vinegar, choose an aged one
1 Tbsp	Caster sugar
1 tsp	Salt
500 ml	Thickened cream
250 g	Caster sugar
1 packet	Meringue, broken into pieces (Main)

Directions

1. In a liquidiser, puree the halved strawberries, vanilla, orange, balsamic vinegar, first amount of sugar (1 Tbsp) and salt.
2. Transfer to a saucepan and cook slightly to deepen the colour. Pass through a sieve and chill.
3. In a mixing bowl, whisk the thickened cream and second amount of sugar until stiff, then fold through the diced strawberries.
4. Add the meringues, start to fold, then pour in the puree (keeping 50ml back for garnish). Continue to fold until a ripple effect is formed.
5. Shape on to a platter, scatter over any remaining bits of meringue, drizzle with the remaining puree and dust with icing sugar.