Mary Berry Strawberry Gateau Recipe
Craving a light, summery dessert? The Mary Berry Strawberry Gateau recipe is perfect. Fresh strawberries shine in fluffy meringue layers.
Ingredients
- 4 large egg whites at room temperature
- 225 g caster sugar divided
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 300 ml double cream
- 400 g fresh strawberries hulled and sliced
- 2 tbsp icing sugar for dusting
- 1 tsp vanilla extract
- Few extra strawberries for decoration
Instructions
Preheat Oven and Prep Tins
- Heat oven to 140°C fan. Line two cake tins with parchment. Grease lightly. Draw 8-inch circles.
Whisk Egg Whites
- Place egg whites in clean bowl. Whisk with electric mixer until stiff peaks form. No yolk traces!
Add Sugar Gradually
- Add 175g caster sugar, one tbsp at a time. Whisk until thick and glossy. Ribbon stage perfect.
Fold in Flavorings
- Mix cornflour, vinegar, and rest of sugar. Fold gently into meringue. Keep it light and airy.
Pipe Meringue Base
- Spoon half meringue into each tin. Spread evenly. Pipe rosettes around edges for pretty height.
Bake Meringue Layers
- Bake 45 mins until crisp outside. Turn off oven. Leave inside to cool slowly. No cracks!
Whip the Cream
- Whip double cream with vanilla and icing sugar. Soft peaks only. Don't overwhip to butter.
Assemble the Gateau
- Place one meringue on plate. Spread half cream. Add sliced strawberries. Top with second meringue.
Decorate and Chill
- Pile remaining cream on top. Arrange whole strawberries. Dust icing sugar. Chill 30 mins.
- Follow these steps for how to make Mary Berry Strawberry Gateau like a pro!
Notes
- Room temp eggs whip best; cold ones flop.
- Use fresh, ripe strawberries for max flavor.
- Pipe edges higher for better structure.
- Swap raspberries for strawberries in summer twist.
- Add lemon zest to cream for citrus zing.
- Gluten-free already; perfect for all.
- Make mini versions for parties.
- Store loosely covered to keep crisp.