A summer dessert that will wow!
Finish off that summer dinner party in style with this impressive Strawberry and Cream Stack. Packed with juicy strawberries, this summer classic is a must try!
Ingredients (serves 8)
4 egg whites
225g caster sugar
Icing sugar for dusting
For the filling
300ml pot double cream, lightly whipped
400g punnet Jubliee Selections by Driscoll’s strawberries, hulled and sliced (reserve a few smaller ones intact with leaf for topping)
Handful of fresh basil leaves (optional)
YOU WILL NEED X 2 LARGE BAKING SHEETS LINED WITH PARCHMENT PAPER
Method
Preheat oven to 100°C (80°C in fan oven). Draw out four circles on the parchment paper about 20.5cm/8inch round.
Add the egg whites to the bowl of a food mixer and, using the whisk attachment, whisk until the mixture is softly peaked then slowly add the caster sugar and whisk until stiff peaks (you should be able to turn the bowl upside down without any coming out).
Divide the mixture equally between each circle and smooth out to make four disks. Put in oven for about 30 minutes (do not let them brown at all) then turn the oven off and leave the meringue in there for a few hours until cool. Remove and put to one side.
To assemble, sit one meringue disk – flat side down onto a serving plate – then spread with cream (either pipe this on or spread it very gently with a knife). Next top with strawberries, then top with the next meringue layer, flat side down. Repeat, filling and layering until finished and topping with final meringue. Dust with sieved icing sugar and top with whole strawberries and scatter over basil if using. Slice to serve.
Cook’s tip: You can layer some basil leaves with the strawberries if you wish – they provide a great flavour combination!
