The classic combination of strawberries and cream gets a modern spin with the addition of a date sugar meringue, which adds a sweet, malty flavour
| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 4 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 512 |
| Fat | 23.7g |
| Saturates | 14.7g |
| Protein | 5.3g |
| Carbs | 73g |
| Sugars | 69.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 130°C, gas mark 1. Line two standard baking trays with baking paper or silicone baking mats.
Separate the egg whites from the yolks of 4 room-temperature large eggs. Place the whites in the bowl of a stand mixer and whisk until soft peak stage. Carefully spoon 245g of date sugar into the egg whites as you whisk, beating for 7-8 minutes until the mix is completely cold. The meringue should be very thick, glossy and form stiff peaks when the beater is lifted. Beat until the sugar has dissolved completely.
Drop large spoonfuls of the meringue onto the prepared baking trays and spread thinly. Sprinkle with the extra date sugar.
Bake for 2-2½ hours or until the meringues are crisp. Break into shards.
In the meantime, remove the tops from the strawberries and quarter them. Place in a bowl with the icing sugar, rose water and lemon juice. Toss to coat. Set aside.
Whip the cream to stiff peaks and refrigerate.
Layer the strawberries, cream and date sugar meringue alternately in glasses and serve.
