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.

  • 35 mins preparation
  • Serves 8
  • Print


Berries and cream
  • 250 gram ripe strawberries, hulled
  • 250 gram raspberries
  • 3/4 cup (165g) caster sugar
  • pinch salt
  • 4 egg whites
  • 1/4 cup (125ml) thickened cream
  • 1 teaspoon vanilla bean paste
White chocolate strawberries
  • 100 gram white chocolate, chopped
  • 250 gram strawberries, hulled


Berries and cream with 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.

More From Women's Weekly Food