I’m not a big fan of light fluffy desserts but I do like Macarons, so this is kind of like a large luscious Macaron! The base is succulent and chewy, the topping a cloud of velvety creaminess. If you don’t fancy the cream cheese topping, whipped cream will make a perfect replacement. Strawberries can also be replaced with any fruit you wish. This dessert doesn’t require delicate hands, its quite robust.
5 large egg whites or 6 small
2 tsp vanilla extract
100g plain sweet biscuits, crushed
85g walnuts, crushed
Sliced strawberries, to serve
Cream cheese icing
250g cream cheese
300 mls single cream
2 tbs icing sugar
1 tsp vanilla extract
1. Preheat oven to 170C. Grease and line the base and sides of a 22cm spring form cake pan. If you have a smaller one, that’s fine, you will have a little left over.
2. Using an stand mixer, whisk egg whites to soft peaks. Add sugar 1 tbs at a time (no need to pause in between scoops, you are just aiming for a steady flow of sugar). Beat until stiff and glossy.
3. Gently fold in crushed nuts and biscuits. Pour into pan and smooth the top. Bake for 30 mins until golden and top is dry. Cool completely.
4. Meanwhile, for icing beat cream cheese until soft, then add remaining ingredients. Spread over cooled caked and top with strawberries.