- 45 minutes
- 5+ people
- 90g thick honey5 large egg whites500ml Greek yoghurt600g Strawberries hulled and sliced800g Cart D’Or Vanilla ice creamSprinkle of toasted almonds for servingSmall bunch mint leaves
- Step 1
Preheat the oven to 160°C, and line two baking trays with baking parchment
Warm the honey in a saucepan until almost boiling. Remove from the heat.
Using an electric whisk, whisk the eggs whites together in a bowl to soft peak, add the honey very gradually, a few drops at the time and whisk until it leaves a thick fluffy, glossy trail when the whisk is lifted
Pipe/ spoon out/ spread your meringue into the baking trays, (the large the meringue you make the longer it will take to cook). Place in the oven for 5 minutes, then reduce the heat down to 100°C and finish baking for 25-30 minutes or until dry and crisp. Remove from the oven and leave to cool down for a few minutes.
Layer your “mess” in the following order: yoghurt, strawberries, mint, meringues crushed/wholes, a scoop of Cart D’Or Vanilla ice cream; repeat the above until the serving dish is ready
Top with sprigs of mint, whole strawberry and scatter of toasted almonds.