Berries and cream with white chocolate strawberries

This sublime berry and cream meringue, decadently topped with white chocolate-capped strawberries, is pleasing to the eye and palette. Grace the table with it it to mark any special celebration.
Berries and cream with white chocolate strawberriesAustralian Women's Weekly


Berries and cream
White chocolate strawberries


1.Blend or process strawberries, raspberries, 1/2 cup of the sugar and salt until smooth. Pour into a shallow dish. Cover, freeze until firm.
2.Line the base of a 13cm x 23cm loaf pan with baking paper, extending the paper 5cm over long sides.
3.Chop frozen berry mixture, then blend or process until a smooth sorbet consistency. Spread berry sorbet into the prepared pan; smooth the top. Cover; freeze until firm.
4.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add remaining sugar, beating until sugar is dissolved between additions.
5.Beat the cream and vanilla in a separate small bowl with an electric mixer until firm peaks form. Gently fold cream mixture into meringue. Spoon over berry mixture in pan and smooth top. Cover; freeze for 6 hours or until firm.
6.Meanwhile, to make white chocolate strawberries, line a tray with baking paper. Stir the chocolate in a small heatproof bowl over a small saucepan of simmering water until melted. Dip strawberries in chocolate; stand on tray until set.
7.Turn the dessert out onto a serving platter. Top with the white chocolate strawberries.

Strawberries not suitable to freeze. Chocolate suitable to microwave.


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