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1. Whisk the egg whites to stiff peaks, then whisk in the sugar to make a glossy meringue.
2. Fold the cream into the meringue and purée, making sure to leave a few swirls, and spoon into glasses. Chill.

Per serving

170 kcalories, protein 2.5g, carbohydrate 12.2g, fat 12.8 g, saturated fat 7.1g, fibre 0.6g, salt 0.11 g

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• Li-Li

  22 May 2009

  Li-Li commented on this recipe

  I was wondering the same!! Can anyone enlighten us!!!

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• MAGS

  23 May 2009

  MAGS commented on this recipe

  Agree with previous comment. No instructions as to when to combine meringue & cream. I just piled them all in together! Waiting for it to set!

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• Dirkies food

  28 May 2009

  Dirkies food commented on this recipe

  between stage 1 and 2 I guess. Otherwise you wont get swirls of strawberry sauce.

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• NICOLE

  14 June 2009

  NICOLE commented on this recipe

  Incomplete instructions for this recipe, perhaps you could re-print it and then we would know exactly what to do and when.

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• Blondie

  14 July 2009

  Blondie commented on this recipe

  This recipe couldn't be more clear. The answer is at the start of stage 2!

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• Mama Roo

  04 September 2009

  Mama Roo commented on this recipe

  Really lovely recipe. I infused the strawberries with orange zest and rosewater before making the puree and it made it much more summery!

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Ingredients

• 3 egg whites
• 50g golden caster sugar
• 300g strawberries , whizzed to a purée, sweeten if you need to
• 142ml double cream , softly whipped

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 20 minutes plus chilling

Ingredients

• 3 egg whites
• 50g golden caster sugar
• 300g strawberries , whizzed to a purée, sweeten if you need to
• 142ml double cream , softly whipped

Per serving

170 kcalories, protein 2.5g, carbohydrate 12.2g, fat 12.8 g, saturated fat 7.1g, fibre 0.6g, salt 0.11 g

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