Hello - have made it and serving tonight - do you serve it straight from the freezer or does it need to rest a little beforehand? The book just says freeze for 4 hours and then use warm knife to cut - so....can I serve it straight from the freezer? TA!!!
elliehen,
Dec 8, 11:01pm
From the original thread.Hope this helps :)
lindylambchops1,
Dec 8, 11:28pm
I made this a few nights ago but didn't read the recipe advising to freeze for 4 hours!It was delicious just refrigerated!BTW....I didn't make the base either.It ended up as a strawberry mousse.Quite delicious!Will certainly make the correct version soon.Getting plenty of strawberries from the garden right now!;)
cillamaria,
Dec 8, 11:34pm
thank you so much!I was going to take it out an hour or so in advance so am glad to haev posted! Looks good...smells good - looking forward to it
uli,
Dec 8, 11:58pm
This is the "strawberry cloud" I make:
Strawberry Cloud Dessert Recipe
* 6 egg whites * 1/4 teaspoon salt * pinch cream of tartar * 1 1/2 cups granulated sugar * 4 cups strawberries, washed, hulled, sliced, and sweetened * 2 cups whipping cream, whipped, or 16 ounces whipped topping
Preparation: Beat egg whites until foamy; add salt and cream of tartar. Beat until mixture forms soft peaks, about 5 minutes.
Beat in sugar, a tablespoon at a time, beating well after each addition to dissolve before adding more. Beating will take 25 to 30 minutes.
Line a large baking sheet with brown paper or parchment paper. Spoon meringue into 2 even mounds on paper, then spread to make 2 squares, 8x8 inches each.
Bake at 250° for 1 hour. Turn heat off, but don't open the door and don't remove meringues. Let meringues stay in the closed oven for 8 hours. Meringue squares should be very dry.
Peel paper from meringues. Spread each square with a generous layer of whipped cream. Chill for 4 to 6 hours, or overnight. Put one square on a serving plate; top with half of the strawberries. Place the second square over the layer of strawberries and top with remaining strawberries. Cut into squares with a sharp knife.
Made it and it was nice but incredibly sweet - will try reducing the amount of sugar next time. Just sliced straight from the freezer - it melts quickly.
elliehen,
Dec 9, 1:23am
Do you eat it yourself?How many carbs per 'square'?
poohbearfan3,
Dec 9, 4:59am
I also found it quite sweet when I made it, so next time I'll also put in less sugar.It is yummy though!!!
gardie,
Dec 16, 10:21pm
Making it now and found it very sweet too - have added another tablespoon lemon and now its fine.About to go put into the tin.
jeanette12,
Dec 17, 9:40pm
I made this too but found if you left it out of the freezer for too long it started to melt, and it was also a bit too sweet, so you could use less sugar I don't think I will bother making it again
gardie,
Dec 18, 3:09am
We had ours tonight - its unlikely that I would make it again although it is quite a cheap dessert that makes quite a lot (especially when we have strawberries in the garden).Got soft very quick, i quickly cut what was needed then rewrapped and popped the rest back into the freezer.I reckon about 1/2 - 3/4 cup sugar would be enough - even with the extra lemon juice I did find this quite sweet.Family didn't complain though.
jaky,
Dec 18, 3:53am
I made it last week & was surprised that both my kids hated it. Even my mum, hubby & friend that I made try it didn't think much of it. Good old dad that eats anything thought it was yum lol.
elliehen,
Dec 18, 4:11am
Thanks for the critiques.All the comments have put me right off trying it.
I won't even try uli's version at Post #5 because it sounds almost identical.
kabbo,
Dec 18, 9:42pm
hmmm... interesting thread........i am supposed to be making this for christmas day!!! will still try it though.
ma51,
Dec 18, 9:47pm
I made it and won't make it again. My opinion yuck!
gardie,
Dec 18, 10:16pm
Kabbo - My family enjoyed it - I just found it a little sweet, loved the idea and flavour.I think you could adjust quantities a little.It is so easy and looks so grand.I wonder about making it with a less sweet berry, eg boysenberries.The only reason I probably won't make it again is that I'm somewhat of a cook and like to try lots of different things.
jaky,
Dec 18, 11:48pm
I was going to try it one more time with either fresh raspberries or tinned boysenberries.
cillamaria,
Dec 19, 2:01am
I agree - really sweet - nice to try though - and it was quite light and refreshing - found the base quite hard to cut through even though the meringuey part was soft - could be my technique though!Was really exciting to see the strawberries whip into that pink fluffy mess but all in all I prefer pav ;-))So thankful to have written in though - as I was going to leave it out and it would have melted in seconds!
uli,
Dec 19, 2:14am
Why not make a pavlova instead - not much different and the same ingredients :)
elliehen,
Dec 19, 5:02am
Do you enjoy your version of Strawberry Cloud?Do you make it often?
uli,
Dec 19, 11:55am
I make it maybe once every 2 years (if I need a dessert for a dinner party) - it is basically a meringue filled with cream and berries. You can go and buy the meringue too - and I can't see why you can't adjust the amount of sugar rather than hog the recipe too closely.
mackenzie2,
Dec 19, 12:59pm
Hi all, I had it in the weekend, I must say I didn't like it at all, the base was nice, but the top was 'Blurk"
katalin2,
Nov 17, 9:03pm
First time I made it followed the recipe- far too sweet as others have already said. Made it over the weekend using my thawed and drained frozen plums with half quantity of sugar- topped it with a chocolate ganache topping- it was a huge success. The tartness of the plums made it a more refreshing taste than the strawberries. Will be making it for Xmas day at the family's request.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.