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 Icelandic MAT Kitchen
Traditional Icelandic recipes tested in home kitchens — from lamb soup to kleinur.