Want a dessert that feels like it was created by Claire Saffitz - but without needing a PhD in pastry? This simple‑as‑you‑please meringue nest, crowned with ginger cream and compote, brings the kind of irresistible charm her fans obsess over. Roll up your sleeves and get ready to glow‑up your dessert game.
Serves 4
You will need:
x4 Strawberry Meringue Nests
Ginger biscuits and mint leaves, to serve
For the Berry Compote
200g frozen berries (we like to use a mix of blackberries, blueberries and raspberries)
1 lemon, zest and juice
50g caster sugar
For the stem ginger cream
2 stem ginger, grated + 3 tbsp syrup
300ml double cream
2 tbsp caster sugar
Putting it together:
1. First, let’s get that fruity goodness happening! Chuck all the compote ingredients into a pan, bring it to the boil, then turn it down and let it bubble away for 4 minutes until it’s thick and saucy. Set it aside to cool completely.
2. Now, the showstopper: ginger cream! Whisk together the stem ginger, syrup, double cream and caster sugar until you’ve got soft, pillowy peaks. Yes, it’s as dreamy as it sounds.
3. Time to assemble your masterpiece: grab a Strawberry Meringue Nest, dollop on that glorious ginger cream, drizzle over the compote, then sprinkle over some crumbled ginger biscuits and a few fresh mint leaves for that final cheeky flourish - ready to devour!
