麻豆约拍

Ingredients

For the meringue

• 3 egg whites
• 6 oz or 170g caster sugar
• ½ tsp white wine vinegar
• ½ tsp vanilla essence
• 1 level tsp sifted cornflour

For the coulis

• 2 tbsp water
• 1 heaped tbsp caster sugar
• 300g strawberries quartered
• 1 tsp vanilla essence
• 1 shot of vodka
• 300g fresh strawberries, roughly quartered
• 300ml double cream, lightly whipped

Method

Heat oven to 140 degrees

In a clean bowl whisk the eggs whites until they form still peaks. Then beat the sugar in gradually until the mixture is thick and glossy and all the graininess is gone.

Using a metal spoon fold in the vanilla, vinegar, and then the cornflour.

Spread the meringue mixture in a rough circle onto parchment on a baking tray – you don’t need to be too precise as you’re going to break the meringue.

Bake in the oven for 1 hour until crisp, then turn the oven off and let the meringue cool before roughly breaking the meringue up into bite sized pieces.

For the coulis, in a pot bring the water and caster sugar to the boil and simmer until dissolved.

Add the strawberries and vanilla and cook for about 5 minutes until soft. Add a small shot of vodka to taste.

Cool the mixture, then purée it and sieve to remove the seeds.

To assemble, in a large bowl fold the strawberries into the cream and then very carefully fold in the coulis to give the mixture a rippled effect. Again carefully, fold in your meringue pieces to the mixture, place in dessert glass and chill until serving.