This is a lovely Australian dessert, and is a great way to use up cake and buscuit (cookie) crumbs that are left in the bottom of the tin and usually just thrown out. Hope you all enjoy it it as much as we do down here in Oz.

STRAWBERRY MERINGUE DESSERT

Preheat oven to 180C (350F)

3 cups strawberries, hulled and sliced
1/2 to 3/4 cup icing sugar (to tase)
1 cup milk
2 eggs, separated
1 cup cake or biscuit crumbs (or combination of both)
3 tablespoons castor sugar

Place sliced strawberries in an ovenproof dish. Sift over the icing sugar. Heat the milk. Whisk the egg yolks and stir into milk. Add the cake or biscuit crumbs and mix well. Spread over the strawberries and smooth out. Bake for 20 to 25 minutes, or until the topping is cooked when tested with a skewer. Remove from oven.
Meanwhile beat the egg whites until they are stiff, then fold in the castor sugar.
Lower oven to 130C (250F)
Spread meringue over the top of cake topping in swirls, then bake for 15 to 20 minutes or until meringue is golden.