Recipe Steps
- Chop half the strawberries and place in a blender with the icing sugar. Whiz it into a puree, then, sieve out the strawberry seeds.
- Cut up the remainder of the strawberries and whip the cream.
- Break up the meringues into small pieces about 2½cm/1″. Place them in a large bowl. Add the chopped strawberries into the bowl and fold in the cream.
- Next, fold in all except 2 tablespoons of the puree to give a marbled effect.
- Place into a serving dish, spoon the rest of the puree over the surface and sprinkle with the toasted almonds.
Junior Big Bake Competition
For over 180 years, Odlums has been at the heart of baking in Irish homes – it’s time to pass down the wooden spoon to the next generation.Â
Got a budding baker at home? Share their favourite bake and they could be in with a chance to win some fantastic prizes.
Whether your child is just starting out with flour covered hands, or is already a confident weekend baker, we’d love to see what they can create. From simple family favourites to show-stopping bakes, every creation has its place.
