- 45 min
- 30 min
Method - Meringue
Preheat oven to 200ºC (fan forced). Place caster sugar on an oven tray lined with baking paper, spread thin and warm in oven for 5 minutes.
While sugar is heating, beat egg whites on medium speed until soft peaks form, approx. 1-2 minutes. Remove sugar from oven and while still mixing, fold sides of baking paper and add sugar gradually to egg whites. Add Coconut Essence and beat on high for 5-10 minutes until stiff peaks form.
Reduce oven to 100ºC and divide meringue into five bowls. Add drops of Food Colour Gels to reach desired pink-peach shades, gently swirling to create a marble effect.
Trace 10-15cm diameter circles using kitchen bowls onto a tray lined with baking paper. Turn paper over and dollop meringue within circles. Bake for 30 minutes, or until meringue has dried and will lift from baking paper easily. Repeat with all meringue layers.
Method - Decorate
When ready to serve, whip cream, icing sugar and Vanilla Bean Paste until medium peaks form and layer in between meringues. Add a top layer of cream and finish with strawberries, edible flowers and Chocolate Silver Pearls.
If you can’t find edible flowers, why not try Dr. Oetker Edible Mini Wafer Flowers or Daisies.