1. Combine whipping cream and vanilla extract, then chill for 15 minutes (or more) in the refrigerator. 2. Mash or blend strawberries into a purée. Whip together the strawberry purée and egg whites until light and frothy, gradually adding baker's sugar (note: the mixture will triple in volume). 3. Whip the chilled cream until stiff peaks form. Gently fold whipped cream into the strawberry purée mixture. 4. Pour into dessert bowls or glasses, garnish with fresh strawberries, and serve immediately (can be refrigerated for up to two hours). ---------------------------------------------------------------------------
Nutrition
Ingredients
