Place all ingredients except gelatine into a saucepan and bring to the boil
over medium heat. Turn the heat off and allow to infuse for 1 hour.
Bring the mixture back to the boil. Squeeze the water out of the gelatine and dissolve into the berry mix. Add 750ml cold water before straining the mix.
Divide between 6 glasses and allow to set in the fridge.
Place egg white and icing sugar in a bowl and beat until smooth. Divide the paste into 4 flat discs on baking paper.
Microwave discs for 40 seconds or until crisp.
Place sugar and lemon juice into a small saucepan and bring to the boil. Remove from heat and add the strawberries.
Blend all ingredients into a smooth puree and pass the coulis through a sieve to remove seeds and lumps. Set aside.
Gently crush the meringue and gently fold to combine with the whipped cream and strawberries.
Pile the meringue and cream mixture on top of the jelly in the glasses. Garnish with extra strawberries and drizzle coulis over the top.