Meringue that still shatters, soft cream, fresh strawberries and a red swirl through every layer, to be eaten without delay. Maison Perrotte’s Ciflorette Strawberry Jam, from strawberries grown along the Loire, keeps the fruit’s exceptional fragrance intact.
Serves 4 · 10 min
- Whip 1 1/4 cups (300 ml) heavy cream with 1 tbsp sugar to soft peaks.
- Loosen 4 tbsp of the Ciflorette strawberry jam with 1 tbsp water.
- Hull and quarter 9 oz (250 g) fresh strawberries and roughly break up 4 store-bought meringue nests.
- Layer the cream, meringue and strawberries in 4 glasses, swirling the jam through each layer.
- Serve right away, while the meringue is still crisp.
The star of this recipe: Ciflorette Strawberry Jam, by Maison Perrotte.
