Stephane Reynaud is a French chef and restaurateur, and we fell in love with his simple yet impressive recipe which makes the most of the season's strawberries. We found this recipe at eatlove.com.au, from Stephane's book '365 reasons to sit down and eat'. Bon appetit!

Ingredients

1 kg (2 lb 4 oz) strawberries
1 fruit's worth of lemon juice
300 ml (10½ fl oz) pouring (whipping) cream
1 tablespoon vanilla sugar
3 large store-bought meringues

Preparation

Hull the strawberries, slice them in half. Purée 300 g (10½ oz/2 cups) of the strawberries with the lemon juice to make a coulis. Whip the cream into a chantilly with the vanilla sugar. Crush the meringues. Build the vacherin layer by layer in a glass: strawberries, coulis, meringue, chantilly. Repeat. Serve immediately

See more at eatlove.com.au where you can follow your favourite chefs, share their recipes and buy their books.