Firstly, take half the strawberries and blend with 20g of caster sugar and lemon juice then set aside.
Add the remaining sugar to the cream and whip until soft peaks are achieved.
Add 2 tbsp flaked almonds to the cream and stir.
Gently fold the mix and when almost mixed, ripple through the custard.
Spoon into a serving glass in 3 parts, layering with strawberries, almonds and broken meringue pieces followed by a drizzle of coulis.
Serve and enjoy!