Little Scarlet Strawberry Cloud

Little Scarlet Strawberry Cloud

Tiptree Recipes
Tiptree Recipes

Recipe by Sally Carpenter for Wilkin & Sons Ltd.


A delicious dessert with Little Scarlet Strawberry Conserve streaking through the cream.

Adapt your favourite meringue or pavlova recipe or try our method.



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Ingredients and Method


  • 3 Large Free range Egg whites
  • 170g Castor Sugar
  • 1 tsp Cornflour
  • 1 tsp freshly squeeze Lemon juice
  • 200ml Fresh Double Cream
  • 2-3 tbsp Tiptree Little Scarlet Strawberry Conserve
  • Fresh Strawberries and Blueberries to decorate


  1. Mark an 8” circle on non stick baking paper; turn over and put on baking sheet, secure with dop of lard or fat.
  2. Set oven 125c fan or 135c in non fan oven.
  3. Put egg whites in clean open basin and whip.
  4. When whites are firm, gradually add sugar whisking all the time – this may take 10+ minutes.
  5. Fold in sifted cornflour and lemon juice.
  6. Spoon onto baking sheet circle so it is fairly even, peak sides if wished.
  7. Place in oven and after 40 minutes reduce to 120c fan. Cook for a total of 1 ¼ hours. Turn off heat and gradually open door. Remove from oven once it is cold.
  8. Whip cream, fold in crème fraiche and Little Scarlet Strawberry Conserve.
  9. Place meringue on large board or serving dish, top with cream and decorate with fresh fruit.
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