I made it from one of Annabel Langbein's recipes - just tweaked slightly
150g sweet biscuits (I used Marie)
100g melted butter
50g desiccated coconut
2 egg whites (room temperature)
250g washed sliced hulled strawberries
250g castor sugar
1 tsp vanilla
Crush biscuits to fine crumb with a rolling pin (or blitz in a food processor) put into a bowl, add coconut and melted butter. Mix well and fill the base of a 26cm springform pan that has been lined with baking paper) - put the crust in the fridge for 30 mins to firm up while you make the cloud.
Place eggwhites, castor sugar and strawberries and vanilla into clean dry bowl of electric mixer. Beat on high speed for about 6 minutes or until the mixture is smooth and glossy. The mixture will fluff up quite a lot. Test the consistency and if it is gritty, it needs to be beaten a little more. Spoon the mixture over the biscuit base, cover with baking paper and freeze for 4 hours. Decorate with fresh raspberries. Yum!
It will keep for several weeks apparently, but mine didn't last that long!
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