Little Scarlet Strawberry Cloud
Category
Dessert
A delicious dessert with Little Scarlet Strawberry Conserve streaking through the cream.
Adapt your favourite meringue or pavlova recipe or try our method.
Ingredients
- 3 large Free range Egg whites – at room temperature
- 6oz 170g Castor Sugar
- 1 teaspoon Cornflour
- 1 teaspoon freshly squeeze Lemon juice
- 200ml Fresh Double Cream
- 2-3 tablespoons of Crème Fraiche (we used full fat)
-
2 tablespoons Tiptree Little Scarlet Strawberry Conserve
- Fresh Strawberries and Blueberries to decorate
Directions
- Mark an 8” circle on non stick baking paper; turn over and put on baking sheet, secure with dop of lard or fat.
Set oven 125c fan or 135c in non fan oven
Put egg whites in clean open basin and whip
When whites are firm, gradually add sugar whisking all the time – this may take 10+ minutes
Fold in sifted cornflour and lemon juice
Spoon onto baking sheet circle so it is fairly even, peak sides if wished.
Place in oven and after 40 minutes reduce to 120c fan. Cook for a total of 1 ¼ hours. Turn off heat and gradually open door. Remove from oven once it is cold.
Whip cream, fold in crème fraiche and Little Scarlet Strawberry Conserve
Place meringue on large board or serving dish, top with cream and decorate with fresh fruit.
