A strawberry mousse that melts in your mouth, combined with crispy meringue.

Ingredients

Meringue

• 3 egg whites
• 4 tablespoons boiling water
• 2 tablespoons vinegar
• 2 cups sugar

Mousse

• 1 packet (80 gram) strawberry jelly
• 1 cup (250 ml) boiling water
• ¾ cup (175 gram) of fresh strawberries, sliced
• 1 cup (250 ml) cream, whipped
• Extra strawberries to garnish

Method

Meringue

1. Whisk egg white, boiling water, and vinegar, until foamy.
2. Add the sugar, little by little.
3. Whisk until very dry.
4. Pipe meringue-rosettes on foil.
5. Bake or dry slowly in an oven of 80°C for 3 to 4 hours.

Mousse

1. Dissolve jelly in boiling water and leave to cool until its consistency is similar to that of raw egg white.
2. Whip cream.
3. Fold strawberries and cream into jelly before its starts to set.
4. Line a pie-dish with crumbed meringue to make a meringue crust or use a ready-to-use meringue-pavlova crust.
5. Spoon the strawberry mousse-mixture onto the meringue.
6. Garnish with halved strawberries just before you serve.

Notes

You can also spoon the jelly mixture into serving glasses, and then top each with individual, large meringues. Garnished with halved strawberries and fresh mint.

The sweetness of condensed milk, the tang of citrus and a butter-infused crust
made from Bakers Blue Label® Marie Biscuits ensures lemon
meringue pie will always be a fluffy fan favourite.

Level MEDIUM
Time 40 MIN
Set Time 20 MIN
Serves 6-8

INGREDIENTS
200 g Bakers Blue Label® Marie biscuits
1 x 385 g tin condensed milk
½ cup (125 ml) lemon juice
2 extra large eggs, separated
85 g butter, melted
2 Tbsp (30 ml) castor sugar

INSTRUCTIONS
Place the Bakers Blue Label® Marie biscuits into a food processor and process until smooth.
Mix together with the melted butter and pour into a pie dish.
Press the crumb into the base and sides of the dish and set aside.
Mix together the condensed milk, lemon juice and 2-egg yolks. our over the crumb.
Whisk the egg whites to stiff peak and fold in the castor sugar. Dollop the meringue in peaks over the custard.
Bake for 10 – 15 minutes until golden brown and set.
Put the mixture in the fridge to cool for 20 minutes and then roll into medium-sized balls.

Ingredients
1 cup Coconut water, alternatively use water
3 Tbsp Coconut cream, lite
lY. cups Canned crushed pineapple, in juice
2 Bananas, mashed
4 Tbsp Custard powder
4 Egg whites
3 Tbsp Sugar+ add to shopping list

Directions
Heat oven to 180C.
Place coconut water, coconut cream, pineapple and banana into a saucepan and bring to a simmer.
Wet the custard powder with a little water to form a thin paste.
Slowly add the custard mixture to the saucepan, stirring constantly until thickened.
Pour into baking dish and allow to cool.
Whisk egg whites until stiff.
Add sugar and continue to whisk until smooth and shiny with soft peaks forming.
Place the egg white mixture on top of the custard and bake for approximately 15-20 minutes or until the top is beginning to brown.
Allow to cool before serving.

Ingredients:
300g Icing Sugar
1 Egg white

Directions:
Sift icing sugar over 1 lightly beaten egg white.
Stir until the mixture is a thick, pliable icing and roll into balls.
Line a plate with kitchen paper.
Put 3 balls at a time on the plate and microwave them on high for 1 1/2 mins and watch, in amazement, as the balls balloon and puff into meringues.
When they are cool, use the meringues in desserts.
They’re perfect for sandwiching together with whipped cream and sliced tropical fruit.