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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!