Hull the strawberries and then slice. Make strawberry puree by
placing 2 cups of the sliced strawberries in a food processor bowl
or blender container with 2 tablespoons of the sugar. Cover and
process or blend until smooth. In a large bowl, whip the cream
till soft peaks form, gradually adding the remaining sugar. Fold
in remaining sliced strawberries.
To serve, spoon cream on 1/4 of the plate. Spoon puree next to
that on 1/4 of the plate. Using a toothpick, swirl the 2 together
in the center. Place meringue shell on center of plate. Fill generously
with strawberry fluff.
Sherry Custard Cream
3/4 cup milk
3 egg yolks
2 TBSP sugar
1/4 cup whipping cream
1 to 2 TBSP cream sherry
1/4 tsp vanilla
In a heavy medium saucepan, heat the milk just to boiling.
In a small mixing bowl, beat together egg yolks and sugar
till combined.
Stir a small amount of the hot milk into the beaten egg yolks(tempering).
Return all to saucepan; continue cooking egg mixture till
it just coats a metal spoon. Remove from heat and cover with
clear
plastic wrap. Chill till completely cool. Beat whipping cream
till soft peaks form. Fold into cooled custard mixture. Stir
cream sherry and vanilla. Cover surface with plastic wrap
and chill.
Note: This custard can be made up to 2 days ahead and stored
in the refrigerator.
Meringue Shells
3 egg whites
1 tsp vanilla flavoring
1/4 tsp cream of tartar
dash of salt
1 cup sugar
Preheat oven to 300 degrees. Beat egg whites at medium speed with
electric mixer until soft peaks form. Add vanilla, cream of tartar,
salt and increase mixer speed to high. Add sugar 1 tablespoon
at a time. Meringues are ready when stiff peaks form (approx.
7 minutes). Place parchment paper on baking sheet. Use back of
spoon to spread meringue in circles and build up sides. Bake
35-55 minutes. Turn off oven and let shells dry in oven with
door closed. (Dry time is a minimum of 2 hours or overnight.)
Store in airtight container or use immediately.
