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Ingredientes
- 6 ounce (175g) caster sugar*
- 3 lrg egg whites
- 1 lb (450 g) fresh strawberries hulled
- 1 x rounded Tbsp. icing sugar (confectioner's suga
- 1 pt (570 ml) double cream
Direcciones
- *Slightly more refined which granulated sugar, but not confectioner's sugar
- Baking tray lined with non-stick silicone paper (baking parchment)
- Preheat oven to 150 deg C (300 deg F)
- Put egg whites into a bowl and whisk till they form soft peaks (the top just comes over when whisk is removed), whisk in the caster sugar a Tbsp. at a time. Put rounded dessertspoonfuls of the mix in rows on the lined baking tray. Put the tray into the centre of the preheated oven and turn the temperature down to 140 deg C (275 deg F). Leave meringues in for 1 hour, then turn oven off and leave the meringues in the oven overnight or possibly till the oven is completely cool.
- To make the pudding
- Chop half the strawberries and then place into a food processor with the icing sugar. Blend to a puree and then pass through a nylon sieve - squeeze through a cheesecloth - to remove all the seeds. Slice the rest of the strawberries. Whip the double cream till it is floppy, but not stiff.
- Break meringues into 1 inch pcs, put the meringues into a large mixing bowl, add in the minced strawberries, and fold the cream into them. Mix in all but 2 Tbsp. of the puree gently to give a marbled effect. Divide into 6 small dishes and then spoon the rest of the puree on top.
- Serve straight away.
- NOTES : Make the meringues the day before the Mess is wanted
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 687g | |
| Calories 1215 | |
| Calories from Fat 986 | 81% |
| Total Fat 112.2g | 140% |
| Saturated Fat 69.56g | 278% |
| Trans Fat 0.0g | |
| Cholesterol 382mg | 127% |
| Sodium 428mg | 18% |
| Potassium 881mg | 25% |
| Total Carbs 30.3g | 8% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.08g | 3% |
| Protein 27.19g | 44% |
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