This traditional English dessert is a wonderfully sweet mess of meringue, strawberries and whipped heavy cream. It is the perfect finish to a decadent meal for many guests.
Pink Peppercorn Meringues:
1/4 vanilla bean pod, split and seeds scraped
1/2 cup caster sugar
2 1/2 tsp. cornstarch
3 large egg whites
pinch of salt
1 tbsp. pink peppercorns, coarsely ground
750g fresh strawberries
1 cup caster sugar
500ml fresh cream
1 vanilla bean pod, split and seeds scraped
125g of raspberries or any fresh berries of your choice
Preheat the oven to 120° and line a large baking tray with baking paper.
In a small bowl, rub the vanilla seeds into the sugar and stir in the cornstarch.
Beat the egg whites with the salt at medium-high speed to soft peaks.
Gradually beat in the vanilla sugar until whites are stiff and glossy.
Fold in the pink peppercorns.
Spoon the meringue on the prepared baking sheet in to rounds.
Bake in the centre of the oven for about 45–50min or until very lightly coloured and crisp. Switch off the oven and let them cool completely, and then break into bite-size pieces.
Take 200g of strawberries and the ¼ cup of caster sugar and slowly cook on a low heat to make a compote. Set aside to cool.
Beat the fresh cream with remaining sugar and the scraped vanilla bean until soft peaks form.
Layer the bottom of your dish with meringue then start layering with the fresh cream, compote and quartered berries.
Repeat layers ending with a layer of cream and top with whole strawberries and raspberries. Enjoy!