To make the meringues, preheat oven to 150°C and line an oven tray with baking paper. Beat the egg whites until soft peaks form. Beat in sugar, a little at a time, until the mixture is stiff and glossy. Beat in the vanilla essence.
Using a small teaspoon or piping bag, form 24 meringues on the tray. Place in the oven and bake for 45 minutes. Turn the oven off, leave door slightly open and allow meringues to cool completely in the oven. If not using immediately, store in an airtight container for up to 1 week.
Beat together the whipping cream and half the quantity of icing sugar until softly whipped. Place the quartered strawberries and a bowl, add remaining icing sugar and set aside for 5 minutes to steep. Break up the meringues into large crumbs.
To construct the desserts, take 6 tall dessert glasses. Layer the strawberries, crumbled meringue and whipped cream, and then repeat the sequence. Garnish the final layer of whipped cream with a few pieces of strawberry and crumbled meringue. Serve immediately.
