A simple British classic that hits all the right notes – sweet, creamy, fresh, crunchy and chewy.
Ingredients
Meringues
3 large egg whites
175 g castor sugar
¼ tsp (1,75 ml) salt
Strawberry Compote
1 C (250 ml) strawberries, diced
2 Tbsp (15 ml) water
2 tsp (10 ml) castor sugar
Chantilly Cream
1 C (250 ml) fresh cream
2 tsp (10 ml) castor sugar
1 tsp (5 ml) vanilla essence
Fresh Fruit
2 C (500 ml) strawberries, quartered
1 C (250 ml) blueberries
Method
Meringues
- Preheat the oven to 130 ºC. Cut a piece of baking paper and place it on a baking tray.
- Add the egg whites and salt to a clean mixing bowl of a stand mixer. Whisk on the highest setting until the egg whites look like pillowy clouds. Start adding the sugar one tablespoon at a time while continuing to whisk.
- Continue mixing until a thick, stable meringue mixture forms. Take a few small blobs of meringue and use it to stick the baking paper down onto the baking tray. Using a teaspoon, add evenly sized blobs off meringue to the baking sheet.
- Pop the tray into the oven and bake for 40 minutes and then turn the heat off but leave the meringue in the oven with the door ajar until they have cooled completely.
Strawberry Compote
- Place the ingredients for the compote into a small saucepan over medium heat and bring to a boil. Use a fork or a potato masher to break down the strawberries. When the fruit has softened into a jammy consistency remove from the heat and blitz with a hand blender.
Chantilly Cream
- In a large mixing bowl add the cream, castor sugar and vanilla and whisk until stiff peaks form.
To Assemble
- Place a spoonful of compote in the bottom of a glass then top layering alternately with broken meringue, then cream and then fresh fruit. Repeat the layering process until you are happy with the serving size.
