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Strawberry Romanoff With Meringue and Strawberry Ice Cream

2 pints fresh strawberries, sliced very thinly
500 ml whipping cream
330 g egg whites
350 g caster sugar
350 g icing sugar
40 g cornflour
300 g of your favourite strawberry ice cream


Put the egg whites in a bowl and whip well with an electric whipping attachment that comes with your egg beater. Add castor sugar and mix well until the mixture develops into soft peaks. Fold in the icing sugar and cornflour. Place in a piping bag and pipe long sticks of the meringue onto grease-proof paper on a tray. Bake in a very low heated oven at approximate 55C for 30 minutes or until crisp. Arrange the slices of strawberries equally onto 4 plates. Whip the cream lightly and cut one punnet of strawberries into small cubes. Blend the remaining strawberries to a smooth sauce with a little water. Mix the cut strawberries into the cream and a little of the sauce. Arrange the dish on to the place with some sauce and a ball of the delicious ice cream. Place one meringue stick on top of each dish. Serve, relish it and enjoy! COOKING TIPS: Drizzle some chocolate on top of the meringue sticks to get a wow touch! You can use raspberries instead of strawberries or as well as strawberries. Place a little bit of sponge or some finely chopped pistachios under the ice cream to stop it sliding about.

Source: www.food.com