Recipes

Decadent desserts

Strawberry-filled Meringue Gateau

Serves 8 Ingredients 112 g Huletts Castor Sugar 112 g Huletts Icing Sugar 112 g Egg Whites (roughly 4 eggs, but must be weighed) 2–3 punnets Strawberries 250 ml Cream Huletts White Sugar, to taste

Method

1. Whisk the egg whites until they begin to stand in peaks. Slowly add the castor sugar a little at a time. Keep whisking the mixture until it is so stiff that you can turn the bowl upside down without losing a drop. Add the sifted icing sugar and gently fold in with a metal spoon.
2. Pipe or spoon 3 circles of the mixture onto baking sheets sprayed well with a non-stick spray or lined with greaseproof paper.
3. Place in an oven preheated to just below 100°C. Remember, you are drying out the meringues rather than cooking them, so try to leave them in the oven overnight.
4. Wash the strawberries and cut up roughly. Reserve a few of the best ones for decoration. Whip the cream until it just holds its shape. Sweeten to taste.
5. Put some of the strawberries on one of the meringue circles. Add a little whipped cream. Repeat with a second layer of meringue.
6. Spoon the remainder of the cream on the top layer of meringue and decorate with the reserved strawberries.