• 2 egg whites
  • 100 g (3½ oz) caster sugar
  • 50 g (2 oz) unsalted butter, melted
  • few drops vanilla essence
  • 50 g (2 oz) plain flour
  • 250 ml (8 fl oz) double cream
  • 4 tablespoons icing sugar, plus extra for dusting
  • 2 tablespoons chopped fresh mint, plus extra leaves to decorate
  • 250 g (8 oz) strawberries, halved or sliced, depending on size

Put the egg whites in a bowl and break up with a fork. Stir in the caster sugar, then the butter and vanilla essence. Sift in the flour and mix until smooth.

Drop 1 heaped tablespoon of the mixture on to a baking sheet lined with nonstick baking paper. Drop a second spoonful well apart from the first, then spread each into a thin circle about 13 cm (5 inches) in diameter. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 5–6 minutes until just beginning to brown around the edges.

Add 2 more spoonfuls to a second paper-lined baking sheet and spread thinly. Remove the baked tuiles from the oven and put the second tray in. Allow the cooked tuiles to firm up for 5–10 seconds, then carefully lift them off the paper one at a time and drape each over an orange. Pinch the edges into pleats and leave to harden for 2–3 minutes, then carefully ease off the oranges. Repeat until 6 tuiles have been made.

Whip the cream lightly, then fold in half the sugar, the mint and the strawberries, reserving 6 strawberry halves for decoration. Spoon into the tuiles, then top with the mint leaves and the strawberry halves. Dust with sifted icing sugar.

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