Strawberry Cloud Cream


150 g Finely chopped strawberries*

110 g Caster sugar

1 Egg white

Thickened cream

You will need ~200 g of strawberries. Cut off any blemishes & white parts (if any). Other berries can be used - so far I have tried raspberries & blackberries.


Finely chop the strawberries & put them into a microwaveable bowl.

Add in the caster sugar & stir to combine.

Gently warm the strawberry mix in the microwave. Warm the mix until the majority of the sugar has dissolved.

Blitz the mix with a stab blender.

Pour the mix through a sieve into a small saucepan. Extract as much liquid as possible.

Gently boil this mix for ~4 mins, stirring it occasionally to stop it from catching on the bottom of the saucepan.

While this mix is boiling start whisking the egg white (using a stand mixer). 

Turn off the heat under the saucepan & wait for the bubbles to subside.

Pour the strawberry syrup in a thin stream into the whisking egg white. The heat from the syrup will cook the egg white. Scrape the saucepan to get as much of the strawberry syrup out & put it in with the egg white - it will be very sticky. Stop the mixer, scrape down the sides of the bowl & continue whisking until the mixture has cooled.

When cool the mixture will be very stiff & faintly pink. Essentially this mix is a Strawberry flavoured Italian meringue.

Weigh the amount of Strawberry meringue & pour in an equal amount of thickened cream. Stir to combine. It will have the consistency of whipped cream. Use it as a filling between cake layers.