You will need:

Edibles:

Equipment:

• 400g strawberries
• 300ml Prosecco
• 180g egg whites
• 360g caster sugar
• 1 tsp cornflour, sifted
• 1 tsp white wine vinegar
• 200g white chocolate, plus extra shavings to decorate
• 450ml double cream

• Bacofoil non-stick structured baking paper
• electric whisk

1

In advance, place the strawberries in a jug and pour over the Prosecco. Allow them to soak for at least 3-6 hours.

2

Line a baking tray with Bacofoil non-stick structured baking paper and preheat oven to 160oC/140oC fan/gas mark 1.

3

Now time to make the meringues. When doing this it is important you ensure your bowl and whisk are completely grease free – any traces of fat will stop your whites whipping up properly. Place the egg whites in the bowl of a stand mixer and whisk on medium speed until stiff peaks form. Whisk in the sugar a tablespoon at a time, and keep whisking on high speed until the meringue is glossy with stiff peaks.

4

Turn off the mixer and fold in the cornflour and vinegar.

5

Once you are happy with the consistency, spoon eight dollops of meringue onto the baking paper, and use the back of the spoon to make a dip in the centre of each one.

6

Bake in the oven for one hour, then switch off the oven off and leave meringues in there to cool completely.

7

Drain the strawberries and transfer half to a separate bowl. Crush this half roughly with a fork, and add in the icing sugar, mixing until it has all dissolved.

8

Melt the white chocolate in a microwave and let it cool slightly before stirring in 100ml of the double cream. Whisk the remaining cream to soft peaks before folding through the white chocolate mixture. Chill until ready to assemble.

9

Once ready, spoon some of the white chocolate cream into the middle of each meringue. Top with the crushed strawberries, along with the remaining strawberries cut in half, plus white chocolate shavings.