Strawberry cheesecake meringue stack

I’m delighted to be collaborating with Kenwood again and this time I’ll be making this ultimate Summer showstopper. It’s my Strawberry cheesecake meringue stack.

I’ll be using the Kenwood Chef XL and remember, if you want to recieve a 10% discount at the checkout, use code SHANE10 (UK & NI deliveries only)

Strawberry cheesecake meringue stack

Serves 8-10

Meringue
4 medium egg whites
210g caster sugar
Dash vanilla extract

Strawberry cheesecake
360g cream cheese
40g icing sugar
Dash vanilla extract
200g chopped fresh strawberries

Garnish
200g fresh strawberries
60g digestive biscuits
Edible flowers
Method
For the meringue: In a clean dry bowl, using the Kenwood whisk attachment, whisk the room temperature egg whites until double in size and frothy.
Gradually add the sugar and vanilla. Mix until thick and glossy.
Line 3 baking sheets with parchment paper and divide the mix between them.
Spread the meringue out until they roughly 8” round in shape.
Place in a preheated oven and bake at 120C/100C fan / Gas 1/ 250F for one hour. Turn the oven off and allow to cool completely.

For the strawberry cheesecake filling: In a large mixing bowl, add the cream cheese, icing sugar, vanilla and chopped strawberries.
Using a wooden spoon, combine all the ingredients until mixed. Keep chilled until needed.

To assemble: Place the first disc of meringue on your cake stand and spoon on half the cheesecake filling, place a few sliced strawberries and some crushed biscuits on top.
Repeat the process by placing a meringue disc on top, then cheesecake, berries & biscuits and finally top with the last meringue disc.

To serve, simple top the meringue stack with fresh strawberries, biscuits and flowers and serve immediately.

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