📝 About This Recipe
Legend has it this quintessentially British dessert was born from a dropped pavlova at Eton College, but its chaotic appearance belies a sophisticated harmony of textures. This recipe elevates the classic 'mess' by pairing crisp-yet-chewy homemade meringues with velvety double cream and strawberries macerated in a touch of balsamic to deepen their natural sweetness. It is the perfect, stress-free finale for a summer garden party, offering a cloud-like indulgence that celebrates the peak of berry season.
🥗 Ingredients
For the Meringues
- 4 large Egg whites (at room temperature, strictly no yolk)
- 225 grams Caster sugar (superfine sugar)
- 1/2 teaspoon Cream of tartar (helps stabilize the peaks)
- 1 teaspoon Vanilla extract (pure high-quality extract)
The Strawberry Compote & Fruit
- 500 grams Fresh strawberries (hulled and halved or quartered)
- 2 tablespoons Icing sugar (sifted)
- 1 teaspoon Balsamic vinegar (optional, to enhance strawberry flavor)
- 1/2 tablespoon Lemon juice (freshly squeezed)
The Cream Base
- 500 ml Double cream (very cold, high fat content)
- 100 grams Greek yogurt (full fat, for a slight tang)
- 1 tablespoon Elderflower cordial (optional, for a floral British note)
For Garnish
- 1 handful Fresh mint leaves (small leaves for decoration)
- 1 tablespoon Pistachios (finely chopped for crunch)
👨🍳 Instructions
-
1
Preheat your oven to 120°C (250°F/Gas Mark ½). Line a large baking sheet with non-stick parchment paper.
-
2
In a spotlessly clean glass or metal bowl, whisk the egg whites and cream of tartar on medium speed until they form stiff peaks that stand upright when the whisk is lifted.
-
3
Increase the mixer speed to high and add the caster sugar one tablespoon at a time. Whisk continuously until the mixture is thick, glossy, and the sugar grains have completely dissolved.
-
4
Gently fold in the vanilla extract. Spoon large mounds of the meringue onto the prepared baking sheet; don't worry about perfection, as they will be crushed later.
-
5
Bake for 60-75 minutes until the meringues are crisp on the outside and sound hollow when tapped on the bottom. Turn off the oven, prop the door slightly open, and let them cool completely inside to prevent cracking.
-
6
While the meringues cool, prepare the fruit. Take 1/3 of the strawberries and blend them with the icing sugar, lemon juice, and balsamic vinegar until smooth to create a vibrant coulis.
-
7
Chop the remaining strawberries into bite-sized pieces and toss them in a bowl with a splash of the coulis. Let them macerate for 15 minutes.
-
8
In a large chilled bowl, pour in the cold double cream and elderflower cordial. Whisk until soft peaks form—be careful not to over-whip, as it should remain pillowy.
-
9
Gently fold the Greek yogurt into the whipped cream. This adds a lovely stability and a sharp counterpoint to the sweet meringue.
-
10
Roughly break the cooled meringues into bite-sized chunks (about 2-3cm). You want a mix of larger pieces and smaller crumbs for texture.
-
11
Just before serving, lightly fold the meringue chunks and the macerated strawberry pieces into the cream mixture. Do not over-mix; you want distinct streaks of fruit and cream.
-
12
Layer the mixture into individual glass bowls or one large glass serving dish, drizzling the remaining strawberry coulis between layers.
-
13
Top with a final flourish of strawberry halves, a sprinkle of chopped pistachios, and a few fresh mint leaves for a pop of color.
💡 Chef's Tips
Always ensure your whisk and bowl are completely grease-free, or the egg whites won't reach full volume; wipe them with a slice of lemon to be sure. Avoid assembling the dish more than 30 minutes before serving, as the meringue will lose its crunch and dissolve into the cream. If you are short on time, high-quality store-bought meringues are a perfectly acceptable substitute for homemade. For a winter twist, swap strawberries for poached pears or blackberries and add a pinch of cinnamon to the cream.
🍽️ Serving Suggestions
Pair with a chilled glass of English Sparkling Wine or a crisp Rosé to cut through the richness. Serve alongside a small plate of shortbread fingers for an extra buttery crunch. A pot of Earl Grey tea makes a wonderful afternoon accompaniment to this dessert. For a truly decadent presentation, serve in vintage crystal coupe glasses.