Directions

• Preheat the oven to 100°C.
• Put the aquafaba, cream of tartar, and rose essence (if using) in a deep bowl and whisk with an electric hand mixer until firm peaks form, about 5 to 10 minutes.
• Add 100 grams of the caster sugar a little at a time, whisking between additions.
• Transfer the meringue mix to a piping bag and pipe circles roughly 3 centimetres in diameter onto two baking sheets lined with greaseproof paper.
• Bake for 1 hour, then turn off the oven and leave inside until the oven is cool.
• Place 300 grams of the strawberries in a saucepan with the remaining sugar. Add a splash of water and cover. Cook on a low heat until the sugar has dissolved, the berries have broken down, and the mixture has thickened. Pass through a fine sieve if you want a smooth sauce.
• Place half the meringues in a serving dish followed by half the remaining strawberries, half the ice cream, and half the sauce then repeat. Garnish as desired and serve immediately.