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Categories:Viewed: 38 - Published at: 7 years ago
Ingredients
- 2 lbs strawberries, 1/4 halved
- 1 1/8 cup sugar
- 4 None eggs, separated
- 3 tsp vanilla extract
- 2 cups Greek yogurt
- 1 cup whipping cream, whipped
- 1/4 lb mini meringues, 10 set aside to decorate, the rest crumbled
Method
- Place the whole strawberries and 1/3 cup sugar in a bowl and mash. Freeze for 2 hours, stirring occasionally. Chill a 10 cup silicone ring cake mould.
- To make the batter, beat the egg yolks, vanilla extract and 2/3 cup sugar with a hand mixer for 3 mins, until creamy. Stir in the yogurt. Beat the egg whites until they form stiff peaks, gradually adding the remaining sugar. Fold the whipped cream, then the egg white mixture, then the crumbled meringues into the egg yolk mixture.
- Spoon 1/3 of the batter into the chilled cake mould and top with 1/3 of the mashed strawberries. Drag a fork through to create a swirled effect. Repeat twice with the remaining batter and strawberries and freeze overnight.
- Dip the mould carefully in hot water and turn the cake out onto a plate. Freeze again until ready to serve. Ten minutes before serving, remove from freezer and decorate with the halved strawberries and reserved whole meringues.
