Ingredients

Meringue

  • 60 grams (2.1 ounces) egg whites
  • 0.25 teaspoon salt
  • 100 grams (3.5 ounces) sugar
  • 5 grams (1 teaspoon) lemon juice

The batter

  • 120 grams (4.2 ounces) flour
  • 4 grams (0.14 ounces) baking powder
  • 0.25 teaspoon salt
  • 50 grams (1.8 ounces) sugar
  • 50 grams (1.8 ounces) butter
  • 40 grams (1.4 ounces) egg yolks
  • 90 grams (3.2 ounces / 1/3 cup) milk
  • 15 grams (0.53 ounces / 1 tablespoon) yogurt
  • Zest of 1 lemon

Strawberry topping

  • 450 grams (15.8 ounces) fresh strawberries
  • 15 grams (0.53 ounces) powdered sugar
  • 10 mint leaves
  • Juice of 1/3 lemon

The cream

  • 125 grams (4.4 ounces) whipping cream
  • 25 grams (0.88 ounces) powdered sugar
  • 50 grams (1.8 ounces) cream cheese

Equipment

  • Stand Mixer with Whisk Attachment:

    An essential tool for achieving perfectly whipped meringue and cream. Start at low speeds and gradually increase to avoid splashes.

  • Sieve:

    Great for sifting flour and draining strawberries, ensuring smooth batter and topping.

  • Oven:

    Preheat to the correct temperature for even baking. Use an oven thermometer if you're unsure about the accuracy.

  • 16cm Baking Ring:

    To shape your pastry perfectly, line it with foil and grease it well.

  • Microwave:

    For gently heating the milk and yogurt mixture to the right temperature.

Instructions

Step 1

Bring the egg whites to room temperature and pour them into the mixer bowl. Add salt. Tip: Room temperature egg whites whip better and create more volume.

Step 2

Beat with a whisk attachment on medium speed until a fluffy, homogeneous foam forms. Gradually add sugar, 1 teaspoon at a time, without increasing the speed. Tip: Ensure all sugar granules dissolve to prevent a gritty texture.

Step 3

Once all the sugar is added, increase speed to medium-high, add lemon juice, and continue beating until stiff peaks form.

Step 4

Preheat the oven to 347°F (175°C). Grease the inside of a 16cm (6.30 inch) ring mold with a thin layer of butter and cover the bottom with foil.

Step 5

In a bowl, mix flour and baking powder. Sift together and add salt.

Step 6

Bring butter to room temperature and beat with sugar until light and smooth. Tip: Room temperature butter incorporates air better, resulting in a lighter texture.

Step 7

Add egg yolks in two batches, beating until smooth after each addition.

Step 8

Mix milk with yogurt and heat in the microwave to 86°F (30°C). Add to the batter along with the lemon zest and beat at low speed.

Step 9

Gradually add the flour mixture, mixing until smooth.

Step 10

Pour the batter into the prepared ring mold and level the surface. Spread the meringue evenly on top.

Step 11

Bake for 28-30 minutes. Check doneness with a dry skewer. Cool on a wire rack. Gently run a knife along the edges to remove the ring. Tip: Cooling the cake properly helps it set and makes it easier to slice.

Step 12

Transfer the base to a serving dish and refrigerate for 30 minutes before assembling.

Step 13

Wash strawberries and cut into slices. Place in a bowl, add chopped mint leaves and powdered sugar, and gently mix. Add lemon juice and set aside for 15-20 minutes. Tip: Marinating the strawberries enhances their flavor.

Step 14

Drain the juice from strawberries using a sieve.

Step 15

Whip chilled cream at medium speed, adding powdered sugar gradually until thick. Add cold cream cheese in 3-4 batches, beating until homogeneous. Tip: Ensure cream and cream cheese are cold to achieve a stable whipped texture.

Step 16

Spread the cream over the chilled base, place prepared strawberries on top, and garnish with mint leaves, crushed pistachios, or powdered sugar.

Servings

This Strawberry Meringue Pastry is the ultimate showstopper, but how you present it can make it even more spectacular! 🌟

For a classy brunch, serve individual slices on a white plate, adorned with a sprig of fresh mint and a dusting of powdered sugar. 🍽️

If you’re hosting a summer garden party, pair this light delight with a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side. 🍨

Got kids? Turn it into a fun experience by letting them add their favorite toppings – think crushed nuts, sprinkles, or even a drizzle of chocolate sauce! 🎉

Looking for a special touch? Complement each slice with a flute of bubbly champagne or a delicate glass of Moscato – the perfect way to elevate your pastry experience. 🥂✨

Variations

Want to enjoy this pastry gluten-free? 🍰

Swap the flour with a gluten-free all-purpose flour blend. Keep an eye on the baking time as it may vary slightly.

For a vegan twist:

Use aquafaba (the liquid from a can of chickpeas) instead of egg whites for the meringue. Substitute the butter with vegan butter, and use a blend of non-dairy milk and yogurt for the batter. Replace cream cheese and whipping cream with cashew cream or coconut whipped cream. 🌱😊

Faq

  • How do I know when my meringue has reached stiff peaks?

    The meringue will hold its shape and not fall off the whisk when lifted. It should appear glossy and firm.

  • Can I use a hand mixer instead of a stand mixer?

    Yes, but it might take longer to reach the desired consistency for the meringue and cream. Be patient and maintain steady speeds.

  • Is it necessary to chill the base before assembly?

    Yes, chilling assists in setting the layers and makes it easier to spread the cream evenly.

  • What if my batter is too thick?

    Gradually add a bit of milk until the batter reaches a pourable consistency.

  • How can I prevent the meringue from cracking?

    Avoid opening the oven door during baking. Also, let the pastry cool gradually in the oven with the door slightly ajar.

  • Can I prepare the elements ahead of time?

    Yes, you can prepare the meringue, batter, and cream a day ahead and assemble just before serving.

Nutrition facts

Strawberry mess dessert
Recipe Yield:8 servings
Calories:Approximately 275 calories per serving
Calories (Min - Max):250 - 300
Total Fat:15g
Saturated Fat:9g
Protein:4g
Total Carbohydrate:30g
Total Sugars:20g