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Our Kitchen

Strawberries and Cream!

3 egg whites

½ tsp lemon juice

150g caster sugar

Cheddar Strawberries

Clotted Cream

Bunch of Mint

The tradition of Strawberries and Cream is an extremely important part of the Wimbledon fortnight and began in 1953 with the addition of cream being added in 1970.

Arthur David are proud suppliers of English Strawberries and in particular Cheddar grown Strawberries, directly purchased from Warrens Farm.
Arthur David can also supply you with; Double, Single, Clotted, Aerosol and Whipping Cream for next day delivery.

Did you know?

Around 28,000 kg (112,000 punnets) of Strawberries are consumed during the Wimbledon Fortnight.These are all served with over a whopping 7,000 litres of fresh cream.

Method

  • Heat oven to 110C.
  • Tip the egg whites and lemon juice into a bowl.
  • With an electric whisk, whisk the egg whites until the whites double in volume and hold a peak
  • Keep the whisk running and add the sugar a tbsp at a time, Whisk until all the sugar has been added .
  • Place baking parchment on a large baking tray.
  • Spoon or pipe the meringue onto the baking parchment into 9 large circles.
  • Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.

To Assemble

  • Once cooled place two Meringues on a plate, top with a large spoonful of cream (we have chosen Clotted).
  • Half a handful of strawberries and sprinkle on top.
  • Add a spring of mint leaves
  • Then tuck in!

Top Tip

Why not cheat and purchase our ready made Meringue Nests (Code: 8943) So simple, but so good!

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