This striking sundae is inspired by a riff on the Eton mess we like at Runner Up in Brooklyn. The no-churn strawberry sorbet is plenty delicious on its own thanks to a good splash of Campari that imparts a hint of pleasant bitterness to the sweet sorbet. Adding a pillowy bed of tangy Greek yogurt whipped cream, crisp shards of vanilla meringue, and juicy berries turns it into a thrillingly unconventional sundae. Make the sorbet and meringue shards ahead so all you have to do when it’s time to serve is whip the cream and macerate the berries.
What you’ll need
Silicone Baking Mat
$25 At Amazon
Blender
$49 $40 At Amazon
Stand Mixer
$400 $380 At Amazon
Loaf Pan
$23 $21 At Amazon
Citrus Juicer
$20 $15 At Amazon
Recipe information
Yield
4 servings
Ingredients
Sorbet
Meringue and Assembly
Special Equipment
Preparation
Sorbet
Step 1
Blend 1 lb. fresh strawberries, hulled, halved, ¾ cup (150 g) sugar, ⅓ cup fresh lemon juice (from 2–3 lemons), 3 Tbsp. Campari, 2 tsp. finely grated orange zest, and ¼ tsp. kosher salt in a blender until smooth. Taste and add more lemon juice if needed. (The mixture should taste sweeter and more tart than you want; freezing will tone it down.)
Step 2
Pour mixture into a 9x5" or 8½x4½" loaf pan, preferably metal, and place a piece of parchment paper on top, pressing directly onto surface. Freeze sorbet until firm, at least 4 hours.
Do ahead: Sorbet can be made 1 week ahead. Keep frozen.
Meringue and Assembly
Step 3
Place a rack in middle of oven; preheat to 175°. Beat 2 large egg whites, pinch of kosher salt, and ½ cup (100 g) sugar in the bowl of a stand mixer fitted with whisk attachment on high speed until stiff and glossy peaks form, about 5 minutes. Add ½ tsp. vanilla extract; beat just to combine.
Step 4
Scrape meringue onto a baking sheet lined with a silicone baking mat or parchment paper and, using a small offset spatula or a spoon, spread into a smooth, even layer about ¼" thick (it won’t spread all the way to the edges of the baking sheet). Evenly sprinkle 1 tsp. poppy seeds over meringue if using. Bake until top is dry to the touch, 1½–2 hours. Let cool on baking sheet, then break into irregular shapes and sizes.
Step 5
Whisk ½ cup heavy cream and 2 Tbsp. sugar in a medium bowl until soft peaks form. Add ¼ cup plain whole-milk Greek yogurt and remaining ½ tsp. vanilla extract and whisk to combine. Cover and chill yogurt whipped cream until ready to serve.
Step 6
If sorbet is extra-firm, let it sit at room temperature 10 minutes to soften slightly before scooping.
Step 7
Combine 8 oz. fresh strawberries, hulled, halved, quartered if large, 1 Tbsp. fresh lemon juice, and remaining 2 Tbsp. sugar in a medium bowl and gently stir to combine.
Step 8
Divide yogurt whipped cream among 4 bowls. Top each with 2 scoops of sorbet, a quarter of strawberry mixture with juices, and a few meringue pieces.
Do ahead: Meringue can be baked and broken into pieces 5 days ahead. Store airtight at room temperature.
