- Making time 45 minutes
- Preparation time 30 minutes
- Four egg white
- A quarter of teaspoon cream of tartar
- 125 g light muscovado sugar
- 100 g caster sugar
- One teaspoon of white wine vinegar
- 50 g walnut pieces, lightly toasted and chopped
For the filling
- 200 ml double cream
- 250 g strawberries
We are not trapped or locked up in these bones. No, no. We are free to change. And love changes us, and if we can love one another, we can break open the sky.
– Walter Mosley
- Whisk the egg white and cream of tartar in a large bowl until stiff, combine the sugars then gradually whisk in the egg white, a little at a time, until it has all been added, whisk for a few minutes more until the meringue mixture is thick and glossy, fold in the white wine vinegar.
- Divide the meringue mixture evenly between 2 greased 20 cm sandwich tins, base-lined with non-stick baking paper, spread the surface level then swirl the tops with the back of a spoon, bake in a preheated oven, 1500C set a timer for 40 minutes, until lightly browned and crisp, loosen the edges and leave to cool in the tins.
- Re-loosen the edges of the meringues and turn out into 2 clean tea towels, peel off the lining paper then put one of the meringues on a serving plate.
- Whip the cream until softly peaking then spoon ¾ over the meringue, halve 8 of the smallest strawberries and set aside, hull and slice the rest and arrange on the cream, cover with the second meringue, top uppermost, decorate with a spoonful of the remaining cream and the reserved halved strawberries, serve within 2 hours of assembly.