This is a great, light, summer dessert, ideal for those long hot days. It needs to be frozen overnight so prepare the day before. The recipe is originally from Nourish Magazine.
RECIPE
3 eggs whites
3⁄4 cup caster sugar
2 chips of strawberries
1 tspn vanilla essence
1 packet of plain biscuits (vanilla wine, super wine, malt or digestive)
100g butter, melted
Top the strawberries and process them briefly so they are pulpy but still a little chunky. Beat the egg whites, sugar, vanilla and processed strawberries in a large bowl or electric mixer. Continue beating until the mixture is quadrupled in size and is thick, pink and mousse-like, approximately 5 minutes. Do the taste test – yum. Do another taste test because it’s irresistable.
Mix the melted butter and biscuit crumbs together and press into a lined 18cm spring-form cake tin. Then pour in the now gorgeous pink egg white mix and freeze for at least 24 hrs.
Serve with cream, yoghurt or icecream and more fresh strawberries.
I’ve literally just whipped this up for a work BBQ tomorrow.
I can’t wait to slice it it out. I mixed a small proportion of ginger nuts to the base and the zest if a lemon.