Enjoying an evening with girlfriends last night…viewing the range of pierre lang jewellery….a real girls night trying on beautiful rings, necklaces, and earrings, chit – chat and the pleasant thought that yes the weekend is here….I wanted to end the night with a new spring flavour….what better way than preparing a strawberry meringue gateaux and pineapple cheesecake. It’s funny but when I think of meringue, I remember my sister and myself saying that we would never get married in a meringue dress…..you know the ones very fluffy, large frills with layers and layers of white chiffon …a real meringue…..Strawberries and meringue however are like the perfect marriage of love….the light meringue crunch with the sweetness and smoothness of strawberries… just mouth-watering..
Meringue Gateaux with strawberry mousse filling Meringue Ingredients: 4 egg whites, pinch of salt, 160 grams fine sugar, 1 tablespoon corn flour
Preparation:Pre heat oven to 100° c. Whisk egg whites with a pinch of salt, add sugar and corn flour, mix the egg whites until they form soft peaks.Trace a 24 cm circle on a piece of oven proof paper. Place the meringue into a piping bag , m aking a whole disk of meringue, use a knife to even it out. Place in low temperature oven for about 2 hours.
Strawberry mousse filling Ingredients:500 grams strawberries.200 grams cream cheese,250 grams mascarpone,200 ml fresh cream,1 tablespoon vanilla sugar,1 teaspoon lemon juice,50 grams fine sugar. Garnish: extra strawberries and fresh mint leaves.
In a bowl mix together cream cheese and mascarpone, add vanilla sugar, lemon juice and sugar, mixing until all ingredients are combined well. Beat the cream in a separate bowl until thick. Combine both cheese mixture and cream together. Clean and husk strawberries cutting them into small pieces add to mixture.Wow… it’s strawberry mousse…….
Place the strawberry mousse on top of the meringue disk….garnish with more fresh strawberries, fresh mint leaves and a sprinkling of icing sugar. A fresh mouth-watering dessert with a sweet crunch…..
This cheese cake is real easy..it’s best made in advance for setting purposes..
Pineapple Cheese cake
Ingredients:1 cup sweet biscuits,90 grams butter (melted),2 teaspoons hot water,1 tablespoon gelatine,1/4 cup hot water,375 grams cream cheese (softened at room temperature),1/2 cup caster fine sugar, 1 teaspoon vanilla essence,1/4 cup lemon juice,1 x 425 gram can crushed pineapple (drained),saving 1/4 cup pineapple syrup, 1 + 1/4 cup cream,(whipped)
Preparation: Combine biscuit crumbs, melted butter and 2 teaspoons of hot water.Press into base of 20 cm springform tin..refrigerate.Meantime dissolve gelatine in hot water.Beat cheese until smooth, gradually add sugar,dissolved gelatine,vanilla essence, lemon juice and pineapple syrup. Blend well…Mums tip with a light hand.
Fold cream and drained crushed pineapple into cheese mixture.Pour into prepared crumb crust. Chill until firm decorate with fresh pineapple and strawberries.
I have to admit both of these desserts are delicious….and not even one piece was left for hubby. An excuse to make another next week… Enjoy!!