| Strawberry
Meringue - to serve 6-8 slices |
2
egg whites (taken from large eggs)
100g (4oz) caster sugar
pinch cream of tartar
300ml (10fl.oz) double cream
225g (8ozs) strawberries
To
make the meringue
Set
oven at gas 3/160ºc/140ºfan/Aga simmering oven.
Cover a baking tray with household parchment or bake-o-glide (no
need to oil). Whisk the egg whites until they are of a dry, cottonwool
texture.
Whisk in the sugar and cream of tartar then spread on to the prepared
tray into a round approx. 25cm (10") in diameter.
Dry in the pre-set oven until it will peel off the parchment.
To
serve
Spread
the meringue with whipped cream and top with whole strawberries.
Lazy
Cook tips
The
meringue can be made in advance - store in an airtight tin or polythene
bag - it will remain crisp for one month.
Spread
with cream and strawberries an hour or more before serving, this
will allow the meringue to soften and will cut more easily. You
may find less cream is needed.
A delicious
pudding to assemble in minutes.
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Cook Mo Smith's growing reputation is founded on her delicious simple
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