Strawberry coulis: Place strawberries & water in a pot on medium heat. When juices run from strawberries take off heat & blitz.
sift in icing sugar & stir to make sure there are no lumps. Place in small bowl & put in fridge to cool.
Meringues: Preheat oven to 120Â°C, cover 1 or 2 large baking sheets with parchment paper. In a medium bowl combine egg whites, vanilla essence, cream or tartar & salt. Beat on medium speed until soft peaks form (tips curl). Gradually add sugar about 1 Tbsp at a time, beating on medium speed until stiff peaks form (tips stand straight). Spoon mixture into a piping bag, pipe mixture onto the parchment paper & bake for approximately 1Â Â¼ hours or until meringues appear dry & are firm when lightly touched. Cool meringues on paper on a wire rack, when cool peel off paper & serve.
Cut 1 crepe into quarter triangles, sprinkle with icing sugar & baked in oven for 10 minutes at 180Â°C.
Puree the tinned mango until smooth & fold into the cream.Â Dice fresh strawberries & mango.
Layer all ingredients up in the 2 martini glasses, crushing the meringues & weaving the crepes through the other ingredients.
Top with a chocolate decoration & serve with the baked crepe.