Strawberry and watermelon sundae

For strawberry yoghurt parfait, process strawberries in a food processor until smooth, pass through a sieve into a bowl and set aside. Whisk cream in an electric mixer until soft peaks form (2-3 minutes) and refrigerate until required. Whisk eggwhite and a pinch of salt in the clean bowl of electric mixer until soft peaks form (2-3 minutes), gradually add sugar and whisk until glossy (2-3 minutes). Fold into cream, then fold in strawberry purée and yoghurt. Spoon into a container, cover and freeze until firm (overnight). Makes about 1.2 litres.

For meringue kisses, preheat oven to 120C. Whisk eggwhite in an electric mixer until soft peaks form (1-2 minutes), gradually add sugar and whisk until glossy and firm peaks form (1-2 minutes). Transfer to a piping bag fitted with a 1cm plain nozzle and pipe 2cm-diameter rounds onto an oven tray lined with baking paper. Bake until just crisp but not coloured (30-40 minutes), turn off oven and cool in oven with door ajar. Meringue kisses will keep stored in an airtight container for a week.

Combine watermelon and two-thirds of the strawberries in a large bowl and set aside. Stir sugar and 500ml water in a saucepan over medium-high heat until sugar dissolves, add rosewater and ouzo, then pour over fruit. Cover and refrigerate until chilled (2-3 hours).

Purée icing sugar and remaining strawberries in a blender, strain through a fine sieve into a bowl and refrigerate until required.

Divide fruit among chilled glasses, top with scoops of parfait, drizzle with strawberry purée and serve with yoghurt and meringue kisses.