Strawberries for Dessert

The strawberries in the market have been delicious lately. And so, for a company dessert, I decided to make meringues chantilly. An easy make ahead dessert that's big on presentation and even bigger on taste.

You can use raspberries as well as strawberries
We put down a pool of strawberry sauce, then the meringue, a mound of whipped cream (fresh Jersey cream) and then the strawberries and another drizzle of strawberry sauce.

Down under they call them Pavlovas -- in France, they're Meringue Chantilly, at Linderhof, they're called delicious!

Meringue Chantilly

6 egg whites, at room temperature

1/2 t. cream of tartar

1/4 t. Kosher salt

1 cup sugar

1/2 t. vanilla

Preheat oven to 200. Line two baking sheets with parchment paper, draw six circles on the parchment paper about 3 inches in diameter (I made mine six), then flip paper over so the ink is face down.

Beat egg whites, cream of tartar and salt on medium speed until soft peaks have formed. Working in tablespoon batches, slowly add the sugar over high speed, beating until stiff peaks form. Whisk in the vanilla

Fit a star shaped pastry tip into a large back. Fill half of the bag with the meringue. Piping continuously, trace two layers of the meringue around the circle, one layer right on top of the other.

Bake the meringues for two hours or until the meringues are dry and crisp, but not browned. Turn off the heat and allow to sit in the oven for at least four hours, and up to overnight.

STRAWBERRY SAUCE

4 ounces fresh strawberries

1/4 cup sugar

1/2 cup strawberry jam

1 T. Grand Marnier

Place berries, sugar, jam in a food processor and process until smooth. Add Grand Marnier and pulse again.

2 pints Fresh strawberries, halved

Whipped Cream

ASSEMBLY:

For each meringue: Place a puddle of strawberry sauce on serving plate, top with meringue. A big spoonful of whipped cream into the middle of the meringue and sprinkle strawberries over the cream. Drizzle with strawberry sauce.