Strawberry mousse pots with mini meringues


400g strawberries, hulled and roughly chopped
75g Cooks' Ingredients Vanilla Sugar
3 egg whites
300ml double cream
12 Waitrose Mini Meringue Shells
icing sugar, for dusting


1. Place the strawberries in a bowl, sprinkle with 25g of the vanilla sugar and set aside.

2. Whisk the egg whites until stiff, then gradually beat in the remaining sugar until firm and glossy.

3. Pour the cream into a separate bowl and with the same beaters (there's no need to wash them) beat until the cream forms soft peaks but is not too stiff.

4. Mash the strawberries with a fork, then fold them into the meringue mixture with the whipped cream.

5. Spoon the mousse into wide glasses or small dessert bowls and chill for an hour or two. When ready to serve, top with the mini meringues and a light dusting of icing sugar.

Additional information

This recipe contains uncooked egg whites and is therefore not suitable for the young, pregnant women, elderly people, or those whose immune systems are weak. For the latest guidelines, visit food.gov.uk.

Strawberry mousse pots with mini meringues
  • Preparation time: 20 minutes, plus chilling
  • Total time: 20 minutes 20 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1410.008kJ
Fat 23.8g
Saturated Fat 14.9g
Carbohydrate 24.7g
Sugars 27.4g
Salt 0.2g

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5 stars

Average user rating Based on 13 ratings

This recipe was first published in Thu Apr 19 11:14:17 BST 2012.