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285 ml Elmlea double cream
230 grams strawberries hulled and halved (reserving some halves for serving)
3 tbsp icing sugar
2 crushed meringue to serve
2 mint to serve
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Mash strawberries and icing sugar together until soft, but still not completely smooth.
In another bowl, whip the Elmlea Double until it forms soft peaks.
Stir in 3⁄4 of the strawberries lightly with a metal spoon.
Spoon into glasses, layering with the remaining mashed and halved strawberries.
Serve cold with crushed meringue.