1. Preheat the oven to 90°C.

2. Beat the egg whites with the salt using an electric mixer. Gradually add 3 tbsp of sugar while beating, until the meringue forms small peaks. Gently pour in the remaining sugar, lifting the mixture with a spatula.

3. Using 2 tbsp, place 6 large meringues on a buttered and floured baking sheet. Sprinkle with sugar. Bake for 1 hour in the oven. Keep in the oven until cooled.

4. Whip the cream until it forms stiff peaks. Add vanilla sugar and continue beating. Keep refrigerated (no more than 2 hours).

5. Remove the meringues from the baking sheet. Serve with whipped cream and quartered strawberries.