Ingredients

For the Meringue:

• 4 Medium egg whites
• 210g Caster sugar
• Dash Vanilla extract

For the Strawberry cheesecake:

• 360g Cream cheese
• 40g Icing sugar
• Dash Vanilla extract
• 200g Chopped fresh strawberries

To Garnish:

• 200g Fresh strawberries
• 60g Digestive biscuits
• Edible flowers

Tools

• Titanium Chef

Method

For the meringue:

1. In a clean dry bowl, using the Kenwood whisk attachment, whisk the room temperature egg whites until double in size and frothy.
2. Gradually add the sugar and vanilla. Mix until thick and glossy.
3. Line 3 baking sheets with parchment paper and divide the mix between them.
4. Spread the meringue out until they roughly 8” round in shape.
5. Place in a preheated oven and bake at 120C/100C fan / Gas 1/ 250F for one hour. Turn the oven off and allow to cool completely.

For the strawberry cheesecake filling:

1. In a large mixing bowl, add the cream cheese, icing sugar, vanilla and chopped strawberries.
2. Using a wooden spoon, combine all the ingredients until mixed. Keep chilled until needed.

To assemble:

1. Place the first disc of meringue on your cake stand and spoon on half the cheesecake filling, place a few sliced strawberries and some crushed biscuits on top.
2. Repeat the process by placing a meringue disc on top, then cheesecake, berries & biscuits and finally top with the last meringue disc.
3. To serve, simple top the meringue stack with fresh strawberries, biscuits and flowers and serve immediately.