Supplies
- Meringue:
- 3 Large egg Whites
- 170 grams Caster Sugar
- Lemon (to clean bowl)
- Strawberry sauce:
- 100 grams Strawberries
- 1/2 teaspoon Icing Sugar
- Filling:
- 400 milliliters Double cream
- 400/500 grams Strawberries
- 50 milliliters Pimms (Optional Strawberry Pimms)
- Decorate:
- Fresh Mint
Steps
- Clean mixing bowl and whisk with lemon juice.
- Whisk 3 egg whites until soft peaks form.
- Continue whisking and add caster sugar one tablespoon at a time.
- Whisk until mixture is glossy and stiff peaks form.
- Pipe onto a baking tray lined with baking paper and bake at 110°C for 11/2 to 2 hours.
- Blitz together the strawberries and icing sugar to make the sauce.
- Whip the double cream until thick and then mix in the Pimms.
- Fold in the Strawberries and crushed meringue.
- To assemble coat the inside of you serving glass with the strawberry sauce and the creamy mixture.
- Garnish with sliced strawberries, crushed meringue and a sprig of fresh mint.