Imagine juicy red strawberries, topped with a delicate whipped cream, kissed by shards of crisp airy Meringue. This desert gives way to a soft , melt in your mouth center that contrasts beautifully with the strawberries.
Season ; Spring, Early Summer
Prep time: 20 minutes
Cook time: Inactive: 1 1/2 -2 hours
Serves 4 -6
Ingredients
Filling
3 cups, of fresh strawberries, hulled and halved, or other seasonal fruit
1 tsp. monk fruit, or other sugar, to macerate the berries
1 tsp. freshly grated lemon zest
Whipped Cream
1 cup whipping cream, chilled
1 tsp vanilla, or almond extract
2 tbsp organic powdered sugar, or maple syrup ~
Meringue
4 large egg whites, at room temperature
1/2 cup coconut sugar, sifted, or other sugar
1 tsp. vanilla
pinch of salt
Meringue Method ~
Whisk whites until soft peaks form, then add in the sugar, a pinch of salt and a tsp of vanilla.
Whisk on high for five minutes until you can no longer feel any grains of sugar in the egg white mixture. The coconut sugar gives the meringue a slightly tan color, which gives the desert a bit of contrast.
Line baking trays with silpats and smooth your meringue onto the silpats thinly. Or, spread the meringue into a rectangle on a baking sheet lined with parchment paper.
Bake in an oven at 175 F for 1.5-2 hours. Once meringue has cooled, break up into shards.
Strawberries ~
About an hour before serving, combine the strawberries, lemon zest, and sugar as needed in a large bowl and let the berries release their juices.
Whipped Cream ~
In the bowl of a large mixer, beat the whipping cream with the sweetener of choice at medium speed until soft peaks form.
Assembly ~
Lay the macerated strawberries on the bottom of a small bowl. Top with whipped Cream. Top with shards of Meringue.
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