It isn’t called Strawberry Fool for nothing. This effortless recipe is perfect for mid-week, when time is limited.
2 punnets (500g) medium-sized
¾ cup caster sugar
300ml sour cream
1 tsp vanilla extract
2 egg whites
1 Halve strawberries lengthways and put in a saucepan with ¼ cup of the sugar. Stir over medium heat until sugar dissolves and strawberries soften. Transfer to a bowl and allow to cool. Cover and refrigerate.
2 Whisk sour cream and vanilla together until combined. Using an electric hand-beater, beat egg white until soft peaks form. Continue beating, adding remaining sugar, 1 tbsp at a time, until well combined and meringue is thick and glossy. Add a large spoonful of meringue to sour cream mixture. Gently stir until combined. Add remaining meringue to sour cream mixture.
3 To serve, fold cold strawberries into sour cream mixture. Spoon into 4 individual glasses and drizzle with strawberry juice.