This is a great, light, summer dessert, ideal for those long hot days. It needs to be frozen overnight so prepare the day before. The recipe is originally from Nourish Magazine.
3 eggs whites
3⁄4 cup caster sugar
2 chips of strawberries
1 tspn vanilla essence
1 packet of plain biscuits (vanilla wine, super wine, malt or digestive)
100g butter, melted
Top the strawberries and process them briefly so they are pulpy but still a little chunky. Beat the egg whites, sugar, vanilla and processed strawberries in a large bowl or electric mixer. Continue beating until the mixture is quadrupled in size and is thick, pink and mousse-like, approximately 5 minutes. Do the taste test – yum. Do another taste test because it’s irresistable.
Mix the melted butter and biscuit crumbs together and press into a lined 18cm spring-form cake tin. Then pour in the now gorgeous pink egg white mix and freeze for at least 24 hrs.
Serve with cream, yoghurt or icecream and more fresh strawberries.