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Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Serves: 6
No nutritional information available.
Ingredients
- 2 large egg whites
- 120g caster sugar
- 500g strawberries, hulled and roughly chopped
- 450ml double cream
- 1 tbsp icing sugar
Method
1. Heat oven to 120°C/Fan 100°C/Gas Mark 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in three lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture on to the baking parchment, cook on the bottom shelf of the oven for 1 – 1¼ hours until the meringues are completely hard and come off the paper easily. Leave to cool.
2. Blitz a third of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush half of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.
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