Strawberry Dessert with Meringues and Cream

Spring in a glass! This delicious dessert deserves all the glam and glitz you can give it. It is also known as Eton Mess. We varied the recipe a little, the yoghurt cuts the sweetness and the Cheesecake Mix stabilises the cream.


For the meringues

  • 3 extra large eggs, at room temperature
  • 1 x 125 g Ina Paarman's Meringue Mix

For the filling



Adjust oven rack to middle position. Preheat the oven to 140°C.

Line a baking sheet with non-stick baking paper.

Separate 3 eggs. The whites go into a spotlessly clean, medium size glass (not plastic!) mixing bowl.

Beat the egg whites with the electric beater on high speed.

Beat until the whites stand up in soft peaks. Do not add meringue mixture until this soft peak stage. Now gradually add the meringue mixture little by little while beating on high speed. You will end up with a snow white, thick and shiny meringue.

Spoon or pipe meringues onto baking paper.

Bake at 140°C for 20 minutes, reduce temperature to 120° and dry the meringues out for a further 1 hour depending on size.

Switch off the oven and leave the meringues to cool down in the oven.


Reserve a few of the best strawberries for garnish. Rinse and remove the stalks from the rest and cut each berry lengthways into quarters.

Whip the cream with the Cheesecake Mix until stiff. Fold in the yoghurt. Reserve 6 of the best meringues for garnish and crush the rest coarsely in a plastic bag.

Layer in glasses as follows:

  • Strawberries
  • Crushed meringues
  • Cream/yoghurt mixture

Repeat layers once more, cover and refrigerate. Before serving, top each dessert with a meringue and strawberries. Whole or in slices.

Ina's Tip

Best assembled no more than 3 hours before serving.

Keep the leftover Cheesecake Mix in the fridge clipped closed with a peg. It is ideal to stabilise cream whenever you need whipped cream. 2 T for every 250 ml cream.

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