First whip egg whites in an electric mixer till medium-stiff peaks, about 3 minutes
Nex,t melt sugar and water together using a candy thermometer till 240 degrees ( softball stage )
Slowly pour melted sugar into the mixing bowl with the whipped egg whites on medium speed. Take your time adding the melted sugar so you don't get lumps of hard sugar.
Remove the Italian meringue and clean the bowl
Add the heavy cream to the mixing bowl and turn it on to medium-high speed. Mix till you get medium peaks.
Mix/combine the Italian meringue and whipped cream plus the 2 tablespoons of strawberry puree and fold together. Using ⅓ of the mix each time you add them together. Combine from the bottom over the top gently.
Fill your ramekins or spring-form pan. You will need to double the recipe for a spring-form pan.
Place in freezer for a minimum of 2 hours. Serve with gram cracker topping for a nice texture.