2 large egg whites
120g caster sugar
500g strawberries, hulled and roughly chopped
450ml double cream
1 tbsp icing sugar

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Step 1.
Preheat your oven to 120°C/100°C fan/gas 1 and line a large baking tray with parchment paper. Using an electric whisk or a table top mixer, whisk the egg whites in a clean bowl until they form stiff peaks. Gradually add the caster sugar in three batches, re-whisking each time until you get stiff peaks. Spoon dollops of the meringue mixture onto the prepared baking parchment. Bake on the bottom shelf of the oven for 1 hour to 1 hour and 15 minutes, until the meringues are firm and easily come off the paper. Let them cool.

Step 2.
Blitz one-third of the strawberries to create a strawberry sauce. In a large bowl, whisk the double cream with the icing sugar until it just holds its shape. Roughly crush three-quarters of the meringues and add them to the bowl with the chopped strawberries. Stir gently. Swirl through the strawberry sauce to create a marble effect. Dollop the mixture into serving bowls, then crush the remaining meringues and sprinkle the pieces over the top.

Ingredients from the One Stop Range

One Stop Strawberries

One Stop Medium Free Range Eggs
6 pack

One Stop Free Range Large Eggs
6 pack

One Stop British Double Cream
300 ml

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