Jarðarberjasprengja

Strawberry bomb

This was actually a recipe for a rhubarb bomb, but as is the case in Icelandic supermarkets outside Reykjavík - it's often a matter of luck what I get, especially with fruit and vegetables. I even often have problems getting cucumbers - it's even more difficult with fruit... Long story short: there was no rhubarb in the supermarket, neither fresh nor frozen. So the planned rhubarb bomb quickly became a strawberry bomb. Also very tasty!

I find this sweet mixture of whipped cream, meringue and fruit very typically Icelandic.

Ingredients for the strawberry sauce

400 g strawberries

4 Tbsp water

1 pinch of ground vanilla

4 Tbsp brown sugar

Ingredients for the meringue

200 g white sugar

4 egg whites

1 pinch of salt

250 ml whipping cream

Preparation

Wash and clean the strawberries and put them in a pot with the water, sugar and vanilla.

Simmer over low heat until the strawberries have become nice and soft; then chill the mixture.

Meanwhile prepare the meringue:

Preheat the oven to 275 °F (140 °C) upper/lower heat.

In a tall bowl, mix the egg whites with a pinch of salt until they start to stiffen slightly.

Add half of the sugar and beat on high until stiff.

Add the second half of the sugar and continue beating briefly.

Then spread the mixture as evenly as possible on a baking tray lined with baking paper...

...and bake in a preheated oven at 275 °F (140 °C) upper and lower heat for 60 minutes.

Whip the cream until stiff and pour it into the bowl or divide it into the glasses/bowls.

Crumble the meringue and pour over the cream.

Pour the cold strawberry sauce over the whole thing.

You can either serve the dessert in a bowl for everyone or in portions in a glass.

It doesn't hurt the dessert if it's a little steeped, so you can prepare it well, keep it in the fridge and then serve it to your guests.

[Translated from here.]