Decorate with mint leaves and a dusting of icing sugar.


  • 6 egg whites
  • 340 g caster sugar
  • 0.5 tsp salt
  • 1 tsp vinegar
  • 1 tsp cornflour
  • 120 g ricotta
  • 100 ml double cream
  • 20 g icing sugar
  • zest of 1 lemon
  • 200 g strawberries (hulled)
  • 50 g light brown sugar
  • 0.5 tsp salt
  • 1.5 tblsp balsamic vinegar
  • mint leaves for decorating
  • icing sugar


  • Preheat the oven to 140°C/Gas 1. Line a baking sheet with parchment paper.
  • Tip the egg whites with the salt into a large mixing bowl. Beat them on medium speed until the mixture resembles soft peaks.
  • Turn the speed up and start to add the caster sugar, a spoonful at a time. Continue beating for 3-4 seconds between each addition.
  • Fold in the vinegar and the cornflour. The mixture should be smooth and glossy.
  • Fill a piping bag with mixture and create the shape that you prefer - hearts or circles, creating an edge to the meringue.
  • Pipe small rosettes around the sides.
  • Bake immediately for 1 hour or until crisp.
  • To prepare the strawberries, toss them with the brown sugar, salt and vinegar. Refrigerate for about 30 minutes and then toss again. Allow to macerate for about 2 hours.
  • Meanwhile, prepare the filling, whisk the cream to soft peaks and gently fold into the ricotta.
  • Sift the icing sugar and slowly add into the cream/ricotta mix together with the lemon zest.
  • When the meringues are completely cooled, fill with the lemon ricotta cream and place the strawberries on top.
  • Decorate with mint leaves and a dusting of icing sugar.

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