METHOD

1. Create the merengue:
2. Preheat the oven to 110C. Place rack on the lowest.
3. Place the Natvia in a food processor and blitz until powder.
4. In the bowl of a stand mixer Beat together the egg white and egg white powder until fluffy.
5. Slowly beat in the Natvia and remaining ingredients until the mixture becomes glossy and stiff peaks form
6. Bake in the oven on the bottom shelf for 1 hour and 15 -20 minutes. Leave in the oven with the door open to cool completely.
7. Create the topping:
8. Combine the raspberries with the remaining Natvia and place in a blender. Blitz until smooth. Toss with the sliced strawberries.
9. Whip cream until peaks form
10. Layer the merengue, strawberries and cream in a large glass bowl or in small individual jars. Top with crumbled merengue.