A delicious melange of fresh strawberries, meringue and whipped cream, this sweet is said to have been invented at Eton College.
For 6 :
The individual elements can be prepared a few hours in advance but wait till the last minute to put together.
Préparing the meringue:
Whip 1 large egg white till stiff, then add the 60gr caster sugar in 2 lots. Increase the speed of your whisk and whip till the meringue will hold peaks. Spread the mixture on a baking tray lined with baking parchment and cook at 100° in a fan-assisted oven for2 hours. Leave to dry out on a rack.
- Préparing the strawberry coulis :
In a mixer, blend 170gr washed and hulled strawberries. Strain through a sieve to remove the seeds. Add the 60gr sugar and reserve in the fridge. Wash and hull the remaining strawberries and cut into pieces (see photo).
- Préparing the whipped cream: (it resembles Chantilly cream but without the sugar). Using a high-sided container previously chilled for an hour in the fridge, whip the cream at a slow speed for 5 mins, increase the speed and continue whipping for a further 5 mins until peaks form on the surface. Set aside in the fridge.
done at the last minute to prevent the meringue from going soft.
Mix the whipped cream with the meringue broken into small pieces and add ¾ of the cut-up strawberries. Fold in the coulis, taking care not to over-mix so as to preserve a marbled effect. Divide between the sundae glasses and decorate with the remaining strawberries.
- Bon appétit!