1. Using an electric whisk, beat the cream until it forms soft peaks - do not over beat! Add the icing sugar and Cointreau and beat for another few seconds.
2. Hull the strawberries, roughly chop then mash the pieces with a fork, reserving a couple for decoration.
3. Tip the strawberries into the cream, crumble in the meringue and fold through with a spatula. Chill before serving. Decorate with a sliced strawberry, a flurry of crumbled meringue and perhaps a small sprig of mint leaves.