For those times when the STRAWBERRIES let you down, let the DESSERT down & most of all, let themselves down …
They might look ripe, sweet & pungent, but when you bite into them it’s pretty obvious they’ve spent too much time in a very cold fridge on their way to you. Roasting them with a little sugar softens them, releases their juices into a lovely sticky syrup and intensifies their flavour. Blitz them into a sauce for ice cream or use them in savoury dishes without the sugar.
They’re great with tomatoes, mozzarella & basil, with roquette, bacon and grilled chicken or chucked in for the last 5 minutes or so when you are roasting other summer vegetables.
I’ve added banana to my Mess here in a nod to historical accuracy, and my meringues are shop-bought as apart from my laziness – or, being more kind to myself, my impatience – I cannot bear to crush them when I’ve made them myself!
For 4 – 10 minutes prep/30 minutes cooling
200ml whipping cream
1 tablespoon mascarpone (optional)
Dusting of sugar
2 shop-bought meringue cases
1 small banana (optional)
Pre heat the oven to 200c.
Hull the strawberries & set them on some foil in a roasting tin.
Roast for 5 minutes or so until they are soft but, not collapsing, & the juices running.
Remove from the oven & leave to cool.
Beat the cream with the mascarpone if using, crumble the meringues into it & mix them through lightly. Slice the banana in now if you’re using it.
Spoon the cream & meringue into bowls & serve with the strawberries on the side & a drizzle of syrup so everyone can make their very own delicious Mess, spoonful by spoonful.
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