Praline meringue cake with strawberries

Praline meringue cake with strawberries

A caramel-flavoured praline meringue that's perfect for a summer's day

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr

Ready in 1 hour 30 mins + 1 hour cooling
Freezable

Unassembled meringues only

Method

  1. Heat oven to 140C/fan 120C/gas 1, and line two flat baking sheets with baking parchment. Whizz about two-thirds of the toasted almonds in a food processor until chopped. Don't let them start to look greasy or clump together - they should still be in pieces rather than ground. Roughly chop the remaining third with a knife.
  2. Stir the sugars together. Using an electric hand whisk, beat the egg whites in a large bowl until stiff, then add the sugar in three batches, beating the mixture back to stiff after each addition. Add the cornflour and vinegar, and keep going until the meringue mixture is glossy and so stiff that the beaters begin to feel heavy when stirring - this can take up to 5 mins.
  3. Quickly fold in all of the finely chopped nuts and most of the roughly chopped with a spatula, then divide the mixture between the two baking sheets. Spread both into 20cm circles, then scatter the remaining chopped nuts over. Bake for 1 hr, then turn the oven off and leave the meringues inside to cool for at least 1 hr. Leave the oven door closed (this will help to prevent them cracking). Will keep overnight in an airtight container, or freeze, wrapped in cling film, for up to 1 month.
  4. For the strawberry sauce, purée 600g of the strawberries in a food processor or blender. Press through a sieve to remove the seeds, then sweeten with 2 tbsp of the icing sugar. Can be made up to 1 day ahead. Sieve the remaining icing sugar into the double cream, whip until it just holds its shape, then carefully swirl through two-thirds of the sauce.
  5. To serve, slide one of the meringues off its baking parchment onto a serving plate, then spread over half the cream. Place the second meringue on top, pile over the rest of the cream and top with the remaining strawberries. Dust with a little more icing sugar if you like, and serve the leftover strawberry sauce alongside.

Per serving

533 kcalories, protein 7g, carbohydrate 51g, fat 35 g, saturated fat 35g, fibre 2g, sugar 50g, salt 0.16 g

Recipe from Good Food magazine, June 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo stuck-on-the-rock

    28 May 2008

    stuck-on-the-rock rated and commented on this recipe

    5 stars

    We made this for a girls night in. Looked fantastic, was easy to throw together and tasted yummy. Will def do again.

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  • Binder photo Angie

    29 May 2008

    Angie rated and commented on this recipe

    4 stars

    Made this for a family dinner and it went down a treat. Everyone had seconds!

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  • Binder photo Lettucia

    01 June 2008

    Lettucia commented on this recipe

    I made this yesterday. I can't find double cream where I live so I used mascarpone, but it was too liquid in the end. But even so, it was absolutely delicious. The meringue had a lovely praline taste, and some nice almond pieces in it, and the strawberry cream was not too sweet. I will definitely make this again, maybe in individual portions too.

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  • Binder photo Angfen

    16 June 2008

    Angfen rated and commented on this recipe

    4 stars

    Delicious... I only used 100g of caster sugar and 100g of muscovado in the meringue and no more sugar and still it was delicious. Only was a little fiddly to assemble...

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  • Binder photo Sheena

    17 June 2008

    Sheena rated and commented on this recipe

    4 stars

    Made this at the request of my step daughter who spotted it on the cover of the magazine. It went down an absolute treat and looked impressive.

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  • Binder photo littlemisshappy145

    24 June 2008

    littlemisshappy145 rated and commented on this recipe

    4 stars

    I didn't really stick to the recipe, and altered it a bit to suit who i was cooking for. It tasted BRILLIANT. everyone LOVED it and it looked really impressive. For the meringue i used 4 eggs and 1 pound icing sugar, and then 3 eggs, 12 oz icing sugar. This tasted lovely and light, with the essential gooey middle. I then whipped up the cream and drizzled teh strawberry sauce over the cream once it was on the base, as i thought mixing the two together would make it too runny. I then placed halved strawberries around the base and a clump of quatered strawberries in the middle. When i placed the top meringue on, it stood proudly above as the halved starwberries helped it stand up. Even though i slightly astraid from the recipe, the finsihed result was fabulous

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  • Binder photo elle01527

    13 December 2008

    elle01527 commented on this recipe

    it smelt like vinger in the house and we had a little bit and it did not taste like vinger

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  • Binder photo elle01527

    14 December 2008

    elle01527 rated and commented on this recipe

    3 stars

    (My daugher added the above comment). However, the meringue did taste lovely. The only thing is I used large eggs and a think 1 hour cooking was not enough - the meringue was too crumbly to move! - my daughter and I had to eat it immediately. It was in prep for xmas - can anyone let me know whether 5 large eggs would work? or do you use 6 medium eggs? Please help - at least I've got time to have another go!!!! thanks

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  • Binder photo Abigail

    02 April 2009

    Abigail rated and commented on this recipe

    5 stars

    Absolutley delicious and easy enough to make. I followed the recipe exactly in terms of quantities etc with no problems! Looked fabulous I was very impressed!!

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  • Binder photo Arleen

    01 June 2009

    Arleen commented on this recipe

    I made this pavlova over the week-end. The meringue came out perfectly and everyone loved it. Great for a large group. My first meringue ever, so was impressed with the recipe. The only thing was it was a bit too sweet for my liking and I have a real sweet tooth. Next time I won't put so much icing sugar in the cream. I also think I will drizzle the strawberry sauce over the cream instead of folding it in. It did make cream a bit too runny. This recipe is great to adapted by using other fruits.

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  • Binder photo Twopinksroff

    10 June 2009

    Twopinksroff rated and commented on this recipe

    5 stars

    I made this for dessert after a bbq and it was the perfect finish. I used a conbination of strawberries, raspberries and blueberries for the top and drizzled toffee sauce over the bottom layer before placing on the top meringue. I added a tablespoon of icing sugar to the whipped cream and a drop of vanilla essence too. my meringues broke into four but piling it with cream and fruit I was able to disguise the breaks and present an impressive dessert.

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  • Binder photo Twopinksroff

    18 June 2009

    Twopinksroff commented on this recipe

    Made it again for another dinner party and used a helpful hint of 400g mixed sugars to 200g of egg white. You must weigh the egg white to keep the proportions right, all other ingredients the same... no toffee sauce this week instead i split fruit conbination between both layers ( keeping more for the top ) and then stacked it up PERFECT!!

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  • Binder photo jenniferbarnes

    22 August 2009

    jenniferbarnes rated and commented on this recipe

    5 stars

    my thirteen year-old daughter made this and i was very impressed it keeps for a couple of days in the fridge but it is better eaten the same day.

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  • Binder photo GeorgieH

    01 June 2010

    GeorgieH rated and commented on this recipe

    3 stars

    This is a great recipe and thoroughly enjoyed by all. One thing I would say is that the strawberry cream was too sweet, the meringues are sweet enough to make up for a less sweet cream. Other than that a really great summer's day recipe.

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  • Binder photo Jaq Martin

    25 June 2010

    Jaq Martin rated and commented on this recipe

    5 stars

    Made this this evening for afters at our BBQ. Followed the recipe and it was the best meringue I've ever made. Delicious!

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  • Binder photo anna banana

    15 April 2011

    anna banana rated and commented on this recipe

    5 stars

    AB FAB, I made this for a friends b'day BBQ nearly two years ago and I'm still asked to make it....looks very impressive and I've even now made it by piling the two meringues with cream and fruit, looking like two cakes instead of one. Today I'm halving the quantities and making just one meringue topped with cream and fruit for a small gathering. Agreed that there's no need to add sugar to the cream, meringue is sweet enough! Thx again GF

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  • Binder photo Louise

    01 May 2011

    Louise rated and commented on this recipe

    5 stars

    I've made this a number of times now and it's a firm favourite with the girls. I have a really sweet tooth so absolutely loved this!

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  • Binder photo Byecna

    09 May 2011

    Byecna rated and commented on this recipe

    5 stars

    I made this for a dinner party for my friends, it was absolutely delicious and everybody loved it. I would say its a little bit too sweet, but otherwise amazing and if you have really good strawberries, it does not need anything else.

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  • Binder photo 4u3

    06 June 2012

    4u3 commented on this recipe

    Made this for Jubilee High Tea. So easy, but left almonds out for the occasion. Absolutely lovely

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  • Binder photo recipes

    08 June 2012

    recipes rated and commented on this recipe

    5 stars

    I rarely give five stars to a recipe but this is exceptional. To make things easier I made a few changes: 1. I used bought toasted flaked almonds - 100g is plenty. I have had experience of the oil from nuts having a disasterous effect on the meringue causing failure to rise and I thought the ready toasted almonds, lightly broken to add to the meringue and left whole for sprinkling, would be less risky. 2. I did not add any icing sugar to the cream - there is no need - the meringue is sweet enough. I did add strawberries to the middle though 3. I poured some of the sauce over the meringue before serving instead of sieved icing sugar The result was spectacular and served 14 people. (There were only 10 at the dinner table - 4 adolescents appeared as if by magic!)

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Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr

Ready in 1 hour 30 mins + 1 hour cooling
Freezable

Unassembled meringues only

Ingredients

FOR THE MERINGUE

  • 175g whole almonds , toasted
  • 225g golden caster sugar
  • 225g light muscovado sugar
  • 6 egg whites
  • 1 tbsp cornflour
  • 2 tsp white wine vinegar

TO ASSEMBLE

  • 1kg strawberry , hulled and halved, or quartered if large
  • 586ml icing sugar , plus extra for decorating
  • 586g pot double cream
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Per serving

533 kcalories, protein 7g, carbohydrate 51g, fat 35 g, saturated fat 35g, fibre 2g, sugar 50g, salt 0.16 g

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