A fixture at confirmations and graduations — textural drama from shattering meringue, marshmallow interior, unsweetened cream, and chocolate-covered caramel.
Ingredients
- 4 egg whites (room temperature), 220g caster sugar, 1 tsp vinegar, 1 tsp vanilla
- 400ml heavy cream, 200g strawberries sliced
- 150g chocolate caramel balls (Kropp or Maltesers), 50g dark chocolate melted
Preparation
- Preheat 120°C. Draw two 20 cm circles on parchment.
- Whip whites to soft peaks, add sugar slowly, beat to stiff glossy peaks. Fold in vinegar and vanilla.
- Spread meringue on circles, bake 75–90 minutes without opening the door. Cool in the turned-off oven.
- Whip cream to firm peaks (unsweetened). Layer meringue, cream, strawberries, and crushed candy. Top with second meringue.
- Decorate with remaining cream, berries, candy, and chocolate drizzle. Chill 2–3 hours before slicing.
Chef's tips
- Grease-free bowls are essential — any fat prevents peaks.
- Chilling softens inner meringue just enough to slice cleanly.
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.