(Makes one each and one to share)

2 egg whites
110 g caster sugar
Half tsp cornflour
Half tsp white vinegar
100 g fresh ricotta
200 g tub light Philadelphia cream cheese
1 tbsp icing sugar
300 g strawberries, hulled and rinsed
Icing sugar for dusting

Preheat the oven to 140°C. Line a baking tray with non-stick baking paper and, using a small saucer as a guide, draw three 12-cm circles on the paper, then turn it over so the pencil marks are underneath.

Whisk the egg whites until they stand in soft peaks, then whisk in half the sugar and continue to whisk until the whites stand in stiff peaks. Quickly beat in the rest of the sugar, together with the cornflour and vinegar. Divide the meringue between the circles and use a palette knife to spread them out, then with the back of a spoon make a hollow in each one. Bake for about an hour and a half, or until the meringues are crisp and dry. Carefully peel them off the paper and cool on a wire rack.

To make the filling, beat the ricotta, cream cheese and icing sugar together to a fairly soft spreading consistency, adding a little milk if it seems too stiff. Save three choice berries for decoration and slice the rest. Spoon the cheese mixture into the meringues, spreading it out, then top with the sliced strawberries. Dust with icing sugar and decorate with the reserved berries.