Strawberry and Meringue Fool
Photography by Aaron McLean.
Strawberries, cream and meringues: the quintessential summer dessert.
Serves: 4
INGREDIENTS
1 punnet very ripe strawberries, hulled and chopped roughly
2 tablespoons icing sugar
finely grated zest 1 lime
1 teaspoon lime juice
½ cup cream, softly whipped
½ cup thick plain yoghurt
4-8 purchased meringues
roasted hazelnuts (optional)
METHOD
Crush the strawberries and icing sugar together with a fork. Stir in the lime zest and juice.
Fold the cream and yoghurt together. Add ¾ of the crushed strawberries and gently fold through leaving a swirl of streaks throughout.
Place a spoonful of the fool in each bowl. Break up the meringues roughly and place on top. Spoon the remaining fool over the top of the meringues, along with the remaining strawberries and the hazelnuts if using.
Pantry note: Purchased meringues come in a variety of sizes from small to very large.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!