Hull and chop 500g of strawberries. Put them in a bowl with 2 teaspoons of superfine sugar and 2 teaspoons of pomegranate juice to macerate.
Meanwhile, whip 500ml of whipping cream in a large bowl until thick but still soft. Roughly crumble in 4 small meringue nests, leaving some chunks.
Set aside about a fifth of the strawberries and fold the rest into the cream. Spoon onto plates or into glasses and top with the reserved strawberries.
