100g castor sugar

1/2 teaspoon of cornflour

100ml double cream

Handful of strawberries

2 eggs


Chewy meringues with strawberry cream

preparation 2 mins • you cook for 9 mins •

Serves 2

Watch a 30 second preview of my cook-along video below


This is a real crowd-pleaser and looks great too! If you're looking for an alternative to a chocolate dessert, then this is it. The sweet crunch of the meringue, with the creamy strawberry mix is a definite winner. You can also try and convince yourself that it's a fruit portion...This is a two part recipe. In part one we make and bake the meringue. In part two we make the strawberry mix and finish off.

A bowl to whisk the egg whites in. Make sure your bowl is completely dry.

A bowl to whisk the cream

A whisk (electric would be so much better)

Baking tray lined with baking paper


Before you start, preheat your oven to 150c, have the eggs, sugar and cornflour ready, your large bowl out and your whisk plugged in. Now click here!

Before you start, remove the meringues from the oven, have the strawberries and cream ready beside your mixing bowl. Plug in your whisk and click here!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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Preheat your oven to 150c and then you need to separate the eggs, putting the whites into your mixing bowl, discarding the yolks. Whisk the whites for about 1 minute until they have doubled in size, then whisk in the sugar, 1 dessert spoon at a time. Lastly, whisk in 1/2 teaspoon of cornflour. Once whisked, you should have a lovely glossy mixture that's the basis for your meringue.

Now bring in your lined baking tray and dollop the meringue mix onto the baking tray into two piles, leaving room for them to expand in the oven. Flatten down the top of the dollops gently with the back of a spoon. 

Pop the tray in the oven for 45 minutes and then turn the oven off and leave them in the oven as the oven cools for about 45 minutes.

After meringues have cooled, you need to whisk up the double cream until it goes all thick and not runny anymore. Add a dessert spoon of sugar and briefly whisk it in. Next gently fold in the strawberries and you're done.

To serve, place a meringue in the middle of a plate, and generously spoon the strawberry mix on top.

I hope that you enjoy it.

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