Serves 8 – 10

For the pancakes:

280g flour

625ml milk

125ml water

2 eggs

30ml oil

¼ cup castor sugar

For the filling:

400g fresh strawberries

1L fresh cream

1 tsp vanilla paste

¼ cup Icing sugar (or to taste)

2 cups roughly crushed meringues

Whisk together flour, milk water, eggs, oil and sugar in a bowl to make a smooth, thin batter.

Heat a pan and grease well.

Using a ladle, pour the batter into the pan and swirl around so that the batter covers the bottom of the pan in a thin layer.

Allow the pancakes to cook for 1- 2 minutes on one side, then turn over and cook for another 30 seconds. The pancake needs to be lightly golden brown.

Remove the pan, place on a plate and continue to cook pancakes until all the batter has been used up

Leave the pancakes to cool completely before assembling the stack.

Place 150g of the strawberries into a blender and blend until smooth then set aside. Slice the remaining strawberries.

Whisk together the cream, vanilla and Icing sugar until soft peaks then stir in half the strawberry puree to ripple through the cream.

Start layering the dessert by placing a pancake onto a serving platter or cake stand, then spread on a layer of the strawberry cream, top with some crumbled meringue, fresh chopped strawberries, then drizzle over some strawberry puree then top with another pancake.

Repeat layering until all the filling and pancakes are used up.

Refrigerate until ready to serve.

Serve sliced into wedges like a cake.