Wimbledon Strawberry and Cream Meringue

Wimbledon Strawberry and Cream Meringue

It’s that time of year again, when the sun is shining, the balls are flying across the court and there is a bountiful of gorgeous, ripe strawberries just waiting to be dipped into cream and lovingly enjoyed.

We are halfway through the Wimbledon celebrations and what better way to celebrate than by ‘serving’ up this crisp on the outside yet gooey in the middle, salted caramel meringue topped with fresh strawberries, pistachio and cream!

Most people tend to use vanilla when adding flavour to their meringue or cream, but I am completely and utterly obsessed with this salted caramel syrup from Monin right now, and you will definitely see it pop up in some other recipes coming to the blog soon, including my favourite: double chocolate peanut butter brownies, which go down an absolute treat.

Strawberries are such a versatile ingredient, and can be added into a wide range of different dishes from sweet to savoury, hot or cold. They are at their ultimate peak right now so I wanted to keep them as fresh and sweet as possible and not add any heat to them at this stage, theres always time to start heating strawberries for jams, tarts or crumbles when they start to get a little softer. But right now, I just paired them with a thick cream swirled with strawberry coulis and salted caramel on top of a crisp and gooey salted caramel meringue and finished with a pistachio dust I had left over from my 4th July Cheesecake. 

This recipe is super simple to make and once again, like most of my recipes can be done without any special equipment. You can even mimic a tennis workout by whipping both your meringue and cream by hand, just make sure not to get tennis-elbow- this is supposed to be a treat, not a strenuous danger trick.

 

Ingredients:
Meringue
4 Egg Whites
200g Sugar
Pinch of Salt
Salted Caramel Syrup (feel free to use Vanilla Extract instead)

Cream
Double Cream
Sugar to taste
Salted Caramel Syrup (feel free to use Vanilla Extract instead)
Strawberry Coulis

Strawberry Coulis
Handful of Strawberries
Sugar to taste

Toppings:
Diced Strawberries
Pistachio Dust (find the recipe for this on my 4th July Cheesecake)

Method:
Pre-heat your oven to 150c.

In a clean bowl add your egg whites with a pinch of salt, make sure there is no shell or egg yolk in the bowl or it will not whip.

Whisk by hand or using a machine until firm peaks are achieved.

Add sugar and continue whisking for around 7/8 minutes until thick and glossy. (Dip your fingers in the mixture and rub them together, if you can still feel grains of sugar continue whisking, if it is smooth you are done)

Spoon onto baking paper and bake for 45 minutes or until the outside is dry and crisp but the inside is soft still.

Remove from the oven and allow to cool.

While your meringues are cooling, add sugar and strawberries into a blender and whizz until smooth.

Add all cream ingredients into a bowl and whip until thick peaks are achieved.

Once meringues are cool- add cream onto the top, then sprinkle over strawberry pieces, pistachio dust and drizzle over the strawberry coulis.

*Tip: Feel free to slice strawberries in half, dip into pistachio dust and add on top for an extra decoration.

 

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1 Comment

  1. July 12, 2017 / 4:40 pm

    This looks absolutely delicious!! I’m bookmarking this because I know me and my boyfriend will love eating these!! Thanks for sharing 🙂 xx

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