This is a classic summer pudding, served and loved throughout most family kitchens. The reason I’d like to share this with you is that I believe I have found the most delicious and fool-proof recipe for the perfect meringue…and once you have perfected making meringues, there is just so much you can do with them – from the simplest individual “beze” with whipped cream, to the wildest layered, chestnut or walnut meringue cake, to the beloved, public school invoking, Eton Mess.
The strawberries, cream and meringue combo is very close to heavenly. Add a little mint and you’ve achieved nirvana.
INGREDIENTS (serves 8-10)
For the meringue:
6 medium egg whites– room temperature
A pinch of salt
350 grams caster sugar
1 teaspoon vanilla extract
1 ½ teaspoons white wine vinegar
1 ½ teaspoons cornflour
For the topping:
Strawberries – approx. 2 punnets – 600 grams to 700 grams should be plenty (this is also great with raspberries or any mixture of berries you like, depending on how available they are to you)
1 – 2 dessert spoons sugar
A dessert spoon of Grand Marnier
600 ml double cream
(3 tablespoons elderflower cordial – optional)
3 – 4 sprigs of mint and some mint leaves
A small amount of icing sugar for dusting
Add about ¼ of the sugar at a time and continue to whisk between each addition for a couple of minutes.Once you’ve added all the sugar, the meringue mixture will be very glossy and have a stiffness to it.
Just before serving:
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