• 3 large egg whites
  • 1 tsp vanilla extract
  • 500 ml whipping cream
  • 1 tbsp icing sugar
  • 400 g strawberries, chopped


  1. 1

    Spoon large dollops of the mixture onto a baking tray lined with baking parchment, leaving space between each to allow for spreading. Place on the middle shelf of the oven, reduce the temperature to 140°C, fan 120°C, gas 1, and bake for 1 ¼ – 1 ½ hours, until firm to the touch. Remove and cool on a wire rack.

  2. 2

    Preheat the oven to 150°C, fan 130°C, gas 2.

  3. 3

    Whip the cream with the icing sugar until soft peaks form. Roughly break up the meringues and fold into the cream with 300g strawberries.

  4. 4

    Using an electric hand mixer, whisk the egg whites in a large bowl until stiff peaks form. Gradually add the caster sugar, whisking continuously until stiff and glossy, then fold in the vanilla extract.

  5. 5

    Spoon into 6 dessert glasses, top with the remaining 100g strawberries and serve straight away.

Nutritional Details

Each serving provides
  • Energy 1495kj 357kcal 18%
  • Fat 33.6g 48%
  • Saturates 21.0g 105%
  • Sugars 9.2g 10%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 883kj/211kcal

Each serving provides

9.2g carbohydrate 1.5g fibre 3.6g protein

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