Method
- For the meringues, preheat the oven to about 140°C.
- Whisk the egg whites with a pinch of salt until firm peaks, then gradually whisk in the sugar until thick and glossy.
- Sift the cornflour over the whisked egg whites and fold.
- Spread out flat on a baking tray lined with parchment paper and bake for 45 minutes or until dry.
- Meanwhile, mix the strawberries & sugar and let it start to 'cure'.
- In a separate bowl, whisk the cream and icing sugar, starting with the cream and a dash of sugar, until stiff peaks.
- In a small cup/bowl, layer your whipped cream, broken meringue, and strawberry sauce until filled up.
Notes
- Using small plastic cups for the dish
- If we can buy meringue, this can be done faster.
- Honey is optional.
Want to cook this with your team?
D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
Plan an event →
