A joyfully chaotic British dessert combining juicy strawberries, softly whipped cream, and crispy meringue shards. Fresh, light on the palate, and ready without baking if you use store-bought meringues.
Ingredients
- 500 g fresh strawberries
- 300 ml very cold heavy cream (30% fat)
- 80 g plain meringues
- 25 g powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 8 leaves fresh mint leaves
Method
- Quickly rinse the strawberries, hull them, and dry them on a kitchen towel; they must remain firm and shiny, without becoming waterlogged.
- Cut the strawberries into uneven pieces and mash a portion of them with the powdered sugar and lemon juice; let sit until a fragrant, red syrup forms.
- Pour the very cold cream into a cold bowl, add the vanilla, and whisk to a soft texture that holds to the whisk without turning grainy.
- Break the meringues by hand into mixed-size shards; save a few larger pieces for a final crunch.
- Gently fold the mashed strawberries and their juices into the cream, leaving visible streaks rather than mixing them completely.
- Add most of the strawberry pieces and meringue shards, then fold with a spatula just enough to distribute them without breaking up the texture.
- Divide immediately into cold bowls or shallow dishes, shaping a deliberately messy and generous dessert.
- Finish with the reserved strawberry pieces, large meringue shards, and a few mint leaves; serve while the meringue is still crispy.
Nutrition
Per serving
- Energy
- 374.9 kcal
- Protein
- 3.84 g
- Carbohydrate
- 35.35 g
- Fat
- 23.49 g
- Fibre
- 4.85 g
- Calcium
- 74.77 mg
- Iron
- 0.34 mg
- Magnesium
- 21.59 mg
