• 300 ml double cream
  • 1 pack meringue nests
  • 350 g British strawberries, washed and hulled
  • 4 fresh mint leaves, washed, to garnish


  1. 1

    In a large bowl, whip the double cream until thick. Crush the meringue nests and fold through the whipped cream.

  2. 2

    Finely chop 2/3 of the strawberries (slice one into quarters and reserve for decoration) and fold into the cream mixture.

  3. 3

    Using a food processor, purée the remaining strawberries and swirl through the mixture.

  4. 4

    Spoon into 4 serving glasses, top with the strawberry quarters and a few mint leaves.

Nutritional Details

Each serving provides
  • Energy 1976kj 472kcal 24%
  • Fat 35.6g 51%
  • Saturates 22.2g 111%
  • Sugars 32.8g 36%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1026kj/245kcal

Each serving provides

33.5g carbohydrate 2.4g fibre 3.1g protein

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