Just desserts

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Meringue with strawberries and passion fruit coolis Photo: Warren Knower

This week's recipe is a dessert by well-known local chef Kate Lawlor, of Fenn's Quay restaurant. Fenn's Quay is one of the restaurants involved in the Titanic Ball, which takes place at City Hall on 27 July. Tickets are €100 and the event's proceeds will go to the Cope Foundation. Email info@corkfoodweek.com for tickets or phone 087-3175580. 

Local strawberries with meringue & passion fruit 

For the meringue 

Preheat oven to 120c or gas 2 

Ingredients 

250g caster sugar 

3 egg whites 

1/2 tsp vanilla extract

1/2 tsp corn flour 

1/2 tsp white wine vinegar 

Method

• Whisk egg whites until stiff peak then slowly add in sugar as it is whisking, spoon by spoon. 

• Once the sugar is dissolved, whilst whisking, add in the other ingredients one by one. 

• Place parchment on a tray and place a spoonful of meringue with space in between each one 

• Cook for 25 minutes and allow to cool.

To serve

Half the passion fruit and scoop out the juice seeds & flesh and pass through a sieve.

Place meringue on plate with whipped cream, strawberries, and drizzle the juice over the meringue with some fresh mint leaves.