Calling all strawberry lovers!
The recipe that I bring to you today is from one of my favorite cook, Annabel Langbein, from New Zealand, known for her traditional recipes made with fresh products.
The mousse cake is made of a cookie base and strawberry meringue filling! OMG!! Getting a perfect meringue is not that easy.
I learned from experience, when I started making meringue, I had to try several recipes until I got the one that is the easiest to me. Once I read about this cake with strawberry meringue, I could not resist making it. It´s awesome!
- 150 gr. oatmeal cookies
- 100 gr. melted butter
Combine the cookies in the Thermomix, set 30 seconds at progressive speed from 5 to 10. In order to crush the cookies, add the melted butter and set 10 seconds /speed 4. Then cover the base of the mold with the biscuit preparation. Let cool in the fridge.
- 2 egg whites
- 250 gr. strawberries
- 150 gr. sugar
- 1 teaspoon vanilla flavor
- 1 tablespoon lemon juice
Mix the chopped strawberries, egg whites, sugar, lemon juice, and vanilla in the Thermomix. Cover the glass, and beat at high speed, from speed 6 to speed 7 until stiff peaks form.
Refrigerate for about 4 hrs or overnight to set before serving.
Pour over strawberry syrup to enhance the flavor.
The mousse cake can be made up to 2 days before serving.