Prepare a ristretto espresso. 

Pour the ice, which you can first crush, ice cream, fresh strawberries and finally the espresso, straight into the blender. 

Blend at high speed: the mix must have a thick texture, rather than liquid. To obtain it, you can stop blending every so often and stir the mixture with a spoon, to prevent lumps from forming.

Add the meringues and stir with a long spoon.

Serve the smoothie in a tall, wide glass, top with the whipped cream and decorate as you wish with the meringue and strawberry syrup.