For a final idea for mother’s day, I have a dessert proposition. This will feed a lot of people, so if you’d rather make a large meringue cake, go right ahead. Now we don’t all have time to make meringue from scratch, so I’ve cut some corners and gone for shop bought. You can either keep them all pretty like this, or smash them in to a bowl and make an epic Eaton mess. Either way, it’s pretty indulgent and very delicious. But hey the other two courses were healthy and you can’t not indulge in dessert after all that hard work! All you’ve got to do is whip up the filling, which is super straight forward, spoon on top, add some strawberries and you’re done. No time at all and pretty impressive to guests. Now if there is only two of you, go ahead and halve everything. This mixture is also great for a cake, just sandwich between layers, top and sides.
Serves: 16 mini meringues
Prep time: 15 mins
Cook time: 0 mins
- 12 strawberries, plus extra for topping
- 12 mini meringue nests, or make a meringue cake and use three large meringues.
- 375g icing sugar, plus extra for dusting
- 115g softened, unsalted butter
- 115g cream cheese
- 1 tbsp sugar
- Quarter tsp salt
- Mint for garnish
- Make a strawberry puree by trimming the strawberries and adding the sugar and salt to a food processor, whiz until combined.
- In the bowl of a stand mixer with the paddle attachment, add the butter, cream cheese and 4 tbsp of strawberry puree. Mix, then add the icing sugar slowly. Once combined, refrigerate until ready to use. You can also whisk by hand, or with a hand mixer.
- Spoon over a decent amount of strawberry filling on your meringue, drizzle over some strawberry purée, top with a strawberry, mint and a dusting of icing sugar.