TO DRINK: An off-dry rosé bubbly celebrates both the color of the dish and sweet strawberries
Macerated strawberries with meringue sandwiches
- 2 large egg whites
- 100g icing sugar
- a pinch of cream of tartar
- 750g fresh strawberries, gently rinsed
- a pinch of salt
- 100g castor sugar
- 100ml Galliano or any preferred liquor
- 250ml (1 cup) fresh cream, whipped
- 50ml tukmaria or black sesame seeds, toasted
Preheat the oven to 120°C.
Gently whisk the egg whites until frothy and add the icing sugar. Whisk well. Spread spoonfuls of the meringue mixture in rounds on non-stick paper or a silicone baking sheet and bake in the oven for 10 – 12 minutes or just before it starts to change colour. Turn the oven off and leave the meringues inside the oven until the oven has cooled down.
Top the strawberries and cut into halves. Dress with the salt, sugar and liquor. Place in the fridge for 1 – 2 hours to macerate.
Spoon the strawberries into serving bowls and sandwich two layers of meringue with the whipped cream. Dip the sides roughly in the seeds and serve immediately.