oh my it was delicious

A recipe for Strawberry Meringue Cake caught my eye in the latest edition of Feast magazine. Perfect timing as I had made husband chocolate mousse, so four egg whites were awaiting inspiration. 

The base is the meringue with a crushed sweet biscuit (I used ginger-nut cookies) and chopped nut (I used macadamia) mixed through. The top is a similar consistency to that of cheesecake, a combination of cream cheese, sour cream (I used sweetened Greek yoghurt), icing sugar and vanilla. Decorated with fresh berries - simply delicious. 

Over the weekend we also visited a couple demolition yards looking for old screen doors to put on the chicken coupe. While out, we also popped into a couple of op shops where I purchased serving plates and three bowls.


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