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


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