A public school classic thought to have been invented when a dog sat on a carefully created picnic pudding
RECIPE DETAILS
1. To make the meringue, place the egg whites into a mixing bowl and whisk to stiff peaks. Add one 1/3 of the icing sugar and whisk thoroughly. Whisk in another 1/3 of the sugar and then finally the last batch and ensure that it is dissolved well. Finally add in half the juice of a fresh lemon. The mixture should have formed soft peaks. Spoon the mixture into a piping bag with a wide nozzle and squeeze log like shapes onto a baking tray. Bake in the oven on a low heat (around 20°C). Take out when completely dry - this should take 1-2 hours. When cooled break up into small chunks.
2. Put half of the strawberries and all of the raspberries into a bowl. Add 20g of icing sugar and crush to a pulp using a fork. Put to one side.
3. To make the vanilla cream, put the double cream into a bowl along with the seeds of the vanilla pod and 400g of icing sugar. Semi whip until it thickens.
4. Chop the remaining strawberries into halves and add into the bowl of vanilla cream. Add the broken pieces of meringue and fold together.
5. To serve, take 4 chilled martini glasses and put 1 scoop of vanilla ice cream into the bottom of each. Add a dessert spoon of the fruit pulp and 2 dessert spoons of the cream and meringue mix. Garnish with a few mint leaves on each.
