Strawberries and cream spread over a sweet meringue base make for the perfect light summer treat.
4 large eggs whites, room temperature
1 cup superfine sugar
1 teaspoon cornstarch, sifted
1 teaspoon white wine vinegar
1 teaspoon vanilla extract
For the berries:
16 ounces wild organic strawberries
2 tablespoons superfine sugar
1/2 lemon, juiced
1/2 cup fresh basil, chiffonade
1 cup heavy cream
1 tablespoon powdered sugar
Preheat oven to 300°F.
Use a stand mixer fitted with a whisk attachment and a clean bowl. Add in the egg whites and begin to whisk on medium until frothy. Slowly add in the sugar. Raise the speed to high and whisk until light, white and stiff peaks form.
Remove from stand mixer and gently fold in the cornstarch, vinegar and vanilla.
On a flat baking sheet lined with parchment paper, mound up the whipped egg whites (meringue) into about a 10-inch round. Make a well in the middle. That's where the whipped cream and berries will go after it's baked.
Place in the oven and immediately reduce to 250°F. Bake for 1 hour 15 minutes, then turn off the oven and let the meringue cool completely in the oven.
While the meringue bakes, make the strawberry mixture. Wash and dry the berries. Remove the tops and slice into 1/2-inch pieces. Place in a bowl with the sugar, lemon juice, and basil. Stir together. Set aside until needed, stirring occasionally.
When ready to serve, whip together the cream and powdered sugar until soft peaks form. Place the cooled meringue on a serving platter or cake stand, mound up the whipped cream in the middle followed by the marinated strawberries, letting the sauce drip down the sides. Cut and serve immediately.
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