Oozing sweetened cream, tart berries and chewy meringues… what could be better for an after-dinner sweet? Strawberries and cream meringue sandwiches are the perfect combination of crunchy, fruity, and creamy. A real after-dinner hit!
Recipe by Nomvuselelo Mncube
Photograph by Roelene Prinsloo
Strawberries and cream meringue sandwiches
- 3 egg whites
- 315g (1½ cups) castor sugar
- a pinch of cream of tartar
- 5ml (1 tsp) vinegar
- 250ml (1 cup) fresh cream
- 10ml (2 tsp) vanilla extract
- 100g mascarpone, beaten
- 100g strawberries, hulled and sliced
Preheat the oven to 110°C and line two baking trays with baking paper. Draw 20cm circles onto each piece of baking paper and invert the paper onto the trays.
Beat the egg whites in a large bowl using an electric mixer. Slowly add the castor sugar, beating until the mixture is thick and glossy.
Stir in the cream of tartar and add the vinegar to the egg white mixture. Divide the egg mixture between the two oven trays, spreading within the drawn circles.
Bake for 1 hour or until firm and dry. Switch the oven off, leave the door open and allow the meringue to cool completely in the oven.
For the filling, whisk the cream and vanilla extract in a large bowl using an electric beater, until soft peaks form. Add the mascarpone to the vanilla cream and gently fold through.
Peel the baking paper off the meringues. Spread the cream filling over the underside of each meringue and add the sliced strawberries. Top with the remaining meringues, place on a serving platter and serve.