Strawberry Cream Mousse with Meringue

Average: 0 (0 votes)
(0 votes)
Strawberry Cream Mousse with Meringue
share Share
bookmark_border Copy URL
Health Score:
54 / 100
1 hr 30 min.
ready in 3 h. 30 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie338 cal.(16 %)
Protein12 g(12 %)
Fat17 g(15 %)
Carbohydrates29 g(19 %)
Sugar added25 g(100 %)
Roughage0.8 g(3 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E0.7 mg(6 %)
Vitamin K3.1 μg(5 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate30 μg(10 %)
Pantothenic acid0.5 mg(8 %)
Biotin7 μg(16 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C22 mg(23 %)
Potassium155 mg(4 %)
Calcium57 mg(6 %)
Magnesium14 mg(5 %)
Iron0.6 mg(4 %)
Iodine5 μg(3 %)
Zinc0.4 mg(5 %)
Saturated fatty acids9.9 g
Uric acid10 mg
Cholesterol96 mg
Complete sugar29 g


For the meringue base
2 egg whites
100 grams sugar
For the mousse
15 silver Gelatin sheet
300 grams Strawberries
2 eggs
100 grams sugar
400 milliliters Whipped cream
6 Tbsps raspberry Brandy
Lemon balm (for garnish)
How healthy are the main ingredients?
Whipped creamStrawberrysugaregg

Preparation steps


For the meringue base: Whip the egg whites until foamy. Continue beating, sprinkling in the sugar, until thick and glossy. Transfer to a piping bag fitted with a plain tip and pipe out on a sheet of parchment paper into a 22 cm (approximately 9-inch) disc. Transfer to a baking sheet and pipe a little meringue in the corners of the pan to help prevent the paper from moving during baking. Bake in a preheated oven at 120°C (approximately 250°F) for about 2 hours. Let cool on a wire rack.


For the mousse: Bloom the gelatin in cold water. Rinse the strawberries and pat dry. Set some aside for garnish then hull and purée the rest. Transfer 4 tablespoons strawberry purée to a small saucepan. Squeeze out the excess water from 3 sheets of gelatin and gently melt in the purée. Stir into the remaining strawberry purée and chill briefly.


Separate the eggs. Whip the egg whites until stiff with 1/2 the sugar. Whisk the egg yolks with the remaining sugar until creamy. Whip the cream. Fold the egg whites into the egg yolk mixture. Gently heat the raspberry liqueur in a small saucepan. Squeeze out the excess water from the remaining gelatin and gently melt in the liqueur. Quickly stir into the egg mixture then fold in the whipped cream.


Mix 1/3 of the mousse with the strawberry purée. Rinse a 20 cm (approximately 8-inch) Bundt cake pan with cold water. Fill with the plain mousse then top with the strawberry mousse and chill for 2-3 hours.


Dip the Bundt pan in warm water briefly then invert onto the meringue base. Garnish with the reserved strawberries and lemon balm to serve.