Flambéed Local Strawberries and Alaska Topping

DessertServes 6

# Heat a pan then toss in the strawberries, half of the sugar and the pinch of pepper. # After 30 seconds, add most of the liqueur. # Flambé until the flames die down (watch your eyebrows!), place in the fridge and save for later. # Whisk the egg whites with the other half of the sugar until they form a stiff peak, transfer to a piping bag. # Place the cold strawberries around a plate in a circular shape. # Pipe the meringue over the top and use a blow torch to colour the meringue. # Drizzle some fruit liqueur over the top, and serve.


* 200g strawberries, hulled and cut in half
* 200g sugar (100g for strawberries and 100g for meringue)
* 50ml fruit liqueur (Pimms, Cointreau or cherry brandy)
* 6 egg whites
* 1 pinch cracked black pepper