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Strawberry Shortcake Meringue Jubilee

This is a dessert I created especially for the Queen's Diamond Jubilee & is used fruit to form a Union Jack on the top


For the meringue nests

3 egg whites
½ tsp lemon juice
150g caster sugar

For the filling

4 scoops vanilla ice cream
2 shortbread biscuits crumbled
8 tbsp whipped cream
4 strawberries (chopped)

For the topping
4 strawberries (sliced lengthwise)
24 blueberries


Step 1

1. Heat oven to 110C/fan 90C/gas ¼. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy. 2. Place a square of baking parchment on a large baking sheet. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe into a 8 inch circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until crisp and lifts off the paper easily. Leave to cool completely. 3. Mix the crushed shortbread & shopped strawberries into the ice cream 4. Spoon the ice cream mixture into the nest & top with whipped cream 5. Arrange the sliced strawberries & blueberries to form a union jack on top of the cream 6. Refrigerate until ready to serve

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