Strawberry vacherin

Hull the strawberries, slice them in half.

Puree 300 grams (two 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.**

* Have the bowl and cream well chilled.

** Otherwise the coulis will bleed into the cream and it won't be very chic.