Nutritional values are estimates per serving
Smashed meringue, whipped cream and strawberries all jumbled together. The best dessert that requires absolutely zero skill to make.
A note from us
We make the meringues from scratch here — they're genuinely easy and leagues better than shop-bought. The key is patience: don't rush the oven and let them cool completely before smashing them up.
What you need 🛒
How to make it 👨🍳
Preheat oven to 120°C fan / 140°C conventional. Line a large baking tray with parchment.
Whisk egg whites in a spotlessly clean bowl until soft peaks form. Add cream of tartar and continue whisking.
Add caster sugar one tablespoon at a time, whisking well between each addition, until the meringue is thick, glossy and holds stiff peaks — about 8 to 10 minutes total.
Spoon 8 rough mounds onto the prepared tray. Bake for 90 minutes until crisp on the outside and dry to the touch. Turn off the oven, leave the door ajar and allow to cool completely — at least 30 minutes.
Hull and roughly chop half the strawberries. Toss with 1 tbsp caster sugar and lemon juice. Leave to macerate for 10 minutes.
Whip double cream with icing sugar and vanilla to soft peaks — it should hold its shape but still look billowy.
Break the cooled meringues into rough chunks.
Layer meringue pieces, whipped cream and strawberries in glasses or a large bowl. Spoon the macerating juices over the top and serve immediately.
