• 300g Egg Whites
  • 600g Caster Sugar

Creme Pattisserie

  • 500g Strawberry Puree
  • 100g Caster Sugar
  • 90g Corn Flour (All In Mixer, Blits, Cook In Pan Til Thick Set Aside)


  • 125g/4oz butter
  • 55g/2oz caster sugar, plus extra to finish
  • 180g/6oz plain flour (Cream Butter And Sugar Till Pale, Fold In Flour Bake On 150c On A Grease Proof Tray For 35 Minutes Aprox)

Meringue Nests

  • 300g Egg Whites
  • 600g Caster Sugar (All In mixer, Whisk To Stiff Peaks Pipe On Grease Proof Tray Bake On 65c Over Night)


  1. Butter Ramekins Ensuring You Brush Upwards On the Sides, Coat With Sugar, Place In Fridge.
  2. Egg Whites And Sugar In Mixer Whisk To Stiff Peaks, Warm Creme Pat Whisk To A Paste The Mix Little Meringue To Break It Up The Fold In Rest.
  3. Break Up The Meringue Nests And Shortbread, Add Desired Amount To Mix And Fold In.
  4. Pipe Mix In To Ramekins, Flatten With Pallet Knife, Place In Freezer Till Ready, If Frozen Microwave 30 Seconds.
  5. Then Bake On 180c For 9-12 Minutes

Recipe by The Hadrian Hotel