Make up the strawberry swirled meringues and fruit purée the day before, then just layer with whipped cream and extra fruit in recycled jam jars and screw on the lids.
SERVES 6
- 225g strawberries, hulled
- 100g raspberries
FOR THE MERINGUES
- 2 egg whites
- 100g caster sugar
TO FINISH
- 300ml double cream
- 200g 0.1% fat fromage frais
- 225g strawberries, hulled, roughly chopped
- 50g raspberries
- Preheat the oven to 110C/one-quarter gas mark and line a large baking sheet with non-stick baking paper.
- Purée the strawberries and raspberries in a liquidiser or food processor then press through a sieve.
- Whisk the egg whites in a large clean dry bowl until they form stiff, moist-looking peaks and you feel confident that if the bowl was turned upside down the egg whites wouldn’t fall out. Gradually whisk in the sugar 1 tsp at a time, then continue whisking for 1–2 mins until really thick and glossy.
- Add 2 tbsp of the berry purée, then very briefly mix until marbled. Spoon into a large piping bag fitted with a 1.5cm plain piping tube and pipe small rounds onto the lined baking sheet. Bake for 75–90 mins or until the meringues may be easily lifted off the paper. Leave to cool.
- To serve, lightly whip the cream until it forms soft swirls then fold in the fromage frais. Crumble the meringues, then layer in jam jars or plastic containers with the remaining berry purée and diced strawberries. Decorate with the raspberries.
- Add the lids and keep in the fridge until ready to serve or transport to a picnic in a cool bag with a frozen ice block to keep them cold. Serve within 1.5 hours or the meringues tend to lose their crunch.