Strawberry clouds

Strawberry clouds


Be the first to make this!

Crushed strawberries mixed into a yoghurt and vanilla meringue are transformed into a light-as-air treat.

Pat Alburey

Serves: 4 

  • 250g strawberries
  • ¼ cup plus 1 tablespoon caster sugar
  • 2 large egg whites
  • 250g natural yoghurt, chilled
  • ½ teaspoon vanilla essence
  • To serve: almond biscotti

Preparation:20min  ›  Extra time:2hours chilling  ›  Ready in:2hours20min 

  1. Hull the strawberries. Halve two large ones for a decoration and put the rest into a bowl. Sprinkle with 1 tablespoon caster sugar and crush with a fork.
  2. In a large mixing bowl, whisk the egg whites until they form a soft peak, then gradually add the remaining caster sugar, whisking well after each addition, to make a stiff meringue.
  3. Add the yoghurt and the vanilla essence to the meringue and gently fold in with a metal spoon.
  4. Fold the mashed strawberries and their juice into the yoghurt mixture. Be careful not to mix too vigorously, or the light, airy texture will be lost.
  5. Spoon the meringue into four 200-ml glasses and decorate with the reserved strawberry halves. Serve immediately with the almond biscotti, or chill for 2–3 hours.


Omit the almond biscotti and decorate the top of each strawberry cloud with a sprinkling of chopped, toasted almonds or pecans.


good source of vitamins B group, C and E.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate