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2 Bargain Italian Whites to Enhance Al Fresco Dining

2 Bargain Italian Whites to Enhance Al Fresco Dining

Ah, summer. What better way to combat the heat than to reach for a wine that will complement your Italian-inspired picnic food as well as quench your thirst? Here are two:

Broglia Il Doge Gavi 2015 ($16)

Full disclosure: I had never before, to my knowledge, tasted the varietal cortese di Gavi before, so this fresh wine, medium yellow in the glass, was a pleasant surprise. The nose was at first difficult to detect; I realized that I had over-chilled the wine and set it aside. When it warmed up a bit, floral and faint citrus notes emerged, followed by plenty of lemon-drenched fruit with a hint of white flowers and almond on the palate.The mouthfeel is lightly round, dry, with a zesty medium finish.

Gavi is located in the far northwestern part of Italy, in the Piedmont, where the vines thrive in clay soil at an average elevation of 750 feet. The wines from this, the youngest vineyard on the Broglia estate, are noted for their pleasing acidity. Winemaker Donato Lanati uses stainless steel vinification and ages this wine for a few months only, resulting in a food-friendly wine appropriate for an aperitif or simple fare. I’d honor the region, pack an al fresco meal of cold shrimp, frittata, salumi, and cheese, and tuck an extra bottle in for thirsty friends.

Arnaldo-Caprai Grecante Grechetto dei Colli Martani 2015 ($16)

This pleasing wine hails from Umbria, a lovely region overshadowed by neighboring Tuscany. Made from 100 percent grechetto bianco, an ancient Greek varietal, the wine is a pretty straw yellow in the glass and marries white stone fruit with floral and some mineral notes. Often blended with trebbiano and a host of other varietals to compose Orvieto, grechetto is finally getting the respect it deserves as a single varietal.

Aged three months in stainless and another three months in the bottle, this is a fresh, well-balanced, fruit-forward wine with plenty of crisp acidity in the finish to battle the summer heat. This wine would pair beautifully with all seafood, and it’s delicious by itself or perhaps with a handful of almonds as an aperitif.


Nina Parker's recipe for Wimbledon-inspired strawberries and cream

Anyone who follows me on Instagram will know that aside from food, I am a little obsessed with tennis. This year I am going with Italian coffee brand Lavazza. I shall be covering the day on my stories so please be sure to tune in on Tuesday to see some backstage magic, and hopefully a selfie with Roger Federer. I love everything about this tournament and this includes its food traditions. Strawberries and cream is always a winner and here it has a new look. I have made a delicate whipped coffee cream using Lavazza’s new bio-organic range called Tierra. This is a ground coffee that I made into a sugar syrup to beat into the double cream. You can also add 2 tbsp sieved instant coffee granules directly into the whipped cream if you are pushed for time. Here I have shared my classic vanilla meringue recipe but shop-bought ones would be great too. This dessert is perfect for a summer picnic, where you can assemble everything effortlessly just before serving, while also watching the tennis of course!

Advertisement

Ingredients:
For the meringues
3 medium egg whites (100ml)
210g unrefined caster sugar
1.5 tbsp corn flour, sieved
1-2 tsp vanilla extract

Read next

The chicest al fresco dining spots in London to book now

From lavender-trimmed terraces with river views to hidden sun-trap courtyards, we've rounded up some of London's best outdoor spots to secure a place at as the UK slowly emerges from lockdown

For the coffee syrup:
3 tbsp ground coffee (I used Lavazza Tierra, bio-organic)
150ml newly boiled hot water
3 tbsp unrefined caster sugar

For the whipped cream:
400ml whipping/double cream
2 tsp vanilla extract
4 tbsp unrefined icing sugar

Advertisement

Toppings:
300g strawberries, oddly sliced and leaves removed
80g dark chocolate, melted
icing sugar for serving

If making your own meringues, preheat the oven to fan 200 degrees and line a baking tray with a baking mat or parchment paper. Add the whites to a bone-dry mixing bowl and set the whisk to a steady speed. Continue mixing until they form stiff peaks. While the eggs are mixing, add half the sugar to the baking mat and place into the oven for 2-3 minutes to warm up, before removing and then turn oven down to 100 degrees. Then increase the speed of the mixer and add a tablespoon of the warm sugar at a time. Then continue adding a spoonful of the second half until all is incorporated. Continue mixing until the bowl feels cold to touch and then mix in the vanilla extract. Turn the machine off and the meringue should be quite firm and shiny. Remove the whisk and use a tablespoon to fold in the corn flour until combined. Then spoon the mix onto the baking mat and divide into 6 rustic looking nests. Leave a good 2 inches gap between each meringue as they will expand in the oven. You might need an extra tray! I use a fork to carefully flick up the meringues to create swirls, and then place into the middle of the now cooler oven for about 30 minutes. Now check that they are keeping their brilliant white colour and bake for another 25-30 minutes. You can tell that they are done as they should start to peel away from the mat and feel light with no liquid seeping out. Switch off the oven and leave to dry out for a few hours or even better, overnight. These will keep for a few weeks stored in a cool dry place in tupperware.

Make the coffee syrup 30 minutes before you need it so that it has time to cool. Add the ground coffee into a cafetière and mix in the hot water. Leave for at least 5 minutes for the coffee to infuse the water and press down. Pour the coffee into a saucepan and add the sugar. Set to a high heat and use a whisk to dissolve the sugar. Let the mix bubble and reduce for a few minutes before pouring into a bowl. Place into the freezer to cool completely, this will take about 15 minutes. Use the cake mixer again, and add the whipping cream, icing sugar and vanilla extract. Beat for 2 minutes until it starts to thicken to a soft, slightly runny consistency. Then slowly add the chilled coffee syrup, a tablespoon at a time. It’ll be around 15 tbsp/40ml in total and continue beating until you have a nice whipped cream consistency. Store in the fridge until needed for up to 2-3 days.

Advertisement

When ready to assemble, add a few tablespoons of the whipped coffee cream into each meringue nest, top with a few strawberries, drizzle over with melted chocolate and dust with icing sugar. You could add some chopped pistachios or almond flakes if you fancied more crunch! So is so dreamy!


Nina Parker's recipe for Wimbledon-inspired strawberries and cream

Anyone who follows me on Instagram will know that aside from food, I am a little obsessed with tennis. This year I am going with Italian coffee brand Lavazza. I shall be covering the day on my stories so please be sure to tune in on Tuesday to see some backstage magic, and hopefully a selfie with Roger Federer. I love everything about this tournament and this includes its food traditions. Strawberries and cream is always a winner and here it has a new look. I have made a delicate whipped coffee cream using Lavazza’s new bio-organic range called Tierra. This is a ground coffee that I made into a sugar syrup to beat into the double cream. You can also add 2 tbsp sieved instant coffee granules directly into the whipped cream if you are pushed for time. Here I have shared my classic vanilla meringue recipe but shop-bought ones would be great too. This dessert is perfect for a summer picnic, where you can assemble everything effortlessly just before serving, while also watching the tennis of course!

Advertisement

Ingredients:
For the meringues
3 medium egg whites (100ml)
210g unrefined caster sugar
1.5 tbsp corn flour, sieved
1-2 tsp vanilla extract

Read next

The chicest al fresco dining spots in London to book now

From lavender-trimmed terraces with river views to hidden sun-trap courtyards, we've rounded up some of London's best outdoor spots to secure a place at as the UK slowly emerges from lockdown

For the coffee syrup:
3 tbsp ground coffee (I used Lavazza Tierra, bio-organic)
150ml newly boiled hot water
3 tbsp unrefined caster sugar

For the whipped cream:
400ml whipping/double cream
2 tsp vanilla extract
4 tbsp unrefined icing sugar

Advertisement

Toppings:
300g strawberries, oddly sliced and leaves removed
80g dark chocolate, melted
icing sugar for serving

If making your own meringues, preheat the oven to fan 200 degrees and line a baking tray with a baking mat or parchment paper. Add the whites to a bone-dry mixing bowl and set the whisk to a steady speed. Continue mixing until they form stiff peaks. While the eggs are mixing, add half the sugar to the baking mat and place into the oven for 2-3 minutes to warm up, before removing and then turn oven down to 100 degrees. Then increase the speed of the mixer and add a tablespoon of the warm sugar at a time. Then continue adding a spoonful of the second half until all is incorporated. Continue mixing until the bowl feels cold to touch and then mix in the vanilla extract. Turn the machine off and the meringue should be quite firm and shiny. Remove the whisk and use a tablespoon to fold in the corn flour until combined. Then spoon the mix onto the baking mat and divide into 6 rustic looking nests. Leave a good 2 inches gap between each meringue as they will expand in the oven. You might need an extra tray! I use a fork to carefully flick up the meringues to create swirls, and then place into the middle of the now cooler oven for about 30 minutes. Now check that they are keeping their brilliant white colour and bake for another 25-30 minutes. You can tell that they are done as they should start to peel away from the mat and feel light with no liquid seeping out. Switch off the oven and leave to dry out for a few hours or even better, overnight. These will keep for a few weeks stored in a cool dry place in tupperware.

Make the coffee syrup 30 minutes before you need it so that it has time to cool. Add the ground coffee into a cafetière and mix in the hot water. Leave for at least 5 minutes for the coffee to infuse the water and press down. Pour the coffee into a saucepan and add the sugar. Set to a high heat and use a whisk to dissolve the sugar. Let the mix bubble and reduce for a few minutes before pouring into a bowl. Place into the freezer to cool completely, this will take about 15 minutes. Use the cake mixer again, and add the whipping cream, icing sugar and vanilla extract. Beat for 2 minutes until it starts to thicken to a soft, slightly runny consistency. Then slowly add the chilled coffee syrup, a tablespoon at a time. It’ll be around 15 tbsp/40ml in total and continue beating until you have a nice whipped cream consistency. Store in the fridge until needed for up to 2-3 days.

Advertisement

When ready to assemble, add a few tablespoons of the whipped coffee cream into each meringue nest, top with a few strawberries, drizzle over with melted chocolate and dust with icing sugar. You could add some chopped pistachios or almond flakes if you fancied more crunch! So is so dreamy!


Nina Parker's recipe for Wimbledon-inspired strawberries and cream

Anyone who follows me on Instagram will know that aside from food, I am a little obsessed with tennis. This year I am going with Italian coffee brand Lavazza. I shall be covering the day on my stories so please be sure to tune in on Tuesday to see some backstage magic, and hopefully a selfie with Roger Federer. I love everything about this tournament and this includes its food traditions. Strawberries and cream is always a winner and here it has a new look. I have made a delicate whipped coffee cream using Lavazza’s new bio-organic range called Tierra. This is a ground coffee that I made into a sugar syrup to beat into the double cream. You can also add 2 tbsp sieved instant coffee granules directly into the whipped cream if you are pushed for time. Here I have shared my classic vanilla meringue recipe but shop-bought ones would be great too. This dessert is perfect for a summer picnic, where you can assemble everything effortlessly just before serving, while also watching the tennis of course!

Advertisement

Ingredients:
For the meringues
3 medium egg whites (100ml)
210g unrefined caster sugar
1.5 tbsp corn flour, sieved
1-2 tsp vanilla extract

Read next

The chicest al fresco dining spots in London to book now

From lavender-trimmed terraces with river views to hidden sun-trap courtyards, we've rounded up some of London's best outdoor spots to secure a place at as the UK slowly emerges from lockdown

For the coffee syrup:
3 tbsp ground coffee (I used Lavazza Tierra, bio-organic)
150ml newly boiled hot water
3 tbsp unrefined caster sugar

For the whipped cream:
400ml whipping/double cream
2 tsp vanilla extract
4 tbsp unrefined icing sugar

Advertisement

Toppings:
300g strawberries, oddly sliced and leaves removed
80g dark chocolate, melted
icing sugar for serving

If making your own meringues, preheat the oven to fan 200 degrees and line a baking tray with a baking mat or parchment paper. Add the whites to a bone-dry mixing bowl and set the whisk to a steady speed. Continue mixing until they form stiff peaks. While the eggs are mixing, add half the sugar to the baking mat and place into the oven for 2-3 minutes to warm up, before removing and then turn oven down to 100 degrees. Then increase the speed of the mixer and add a tablespoon of the warm sugar at a time. Then continue adding a spoonful of the second half until all is incorporated. Continue mixing until the bowl feels cold to touch and then mix in the vanilla extract. Turn the machine off and the meringue should be quite firm and shiny. Remove the whisk and use a tablespoon to fold in the corn flour until combined. Then spoon the mix onto the baking mat and divide into 6 rustic looking nests. Leave a good 2 inches gap between each meringue as they will expand in the oven. You might need an extra tray! I use a fork to carefully flick up the meringues to create swirls, and then place into the middle of the now cooler oven for about 30 minutes. Now check that they are keeping their brilliant white colour and bake for another 25-30 minutes. You can tell that they are done as they should start to peel away from the mat and feel light with no liquid seeping out. Switch off the oven and leave to dry out for a few hours or even better, overnight. These will keep for a few weeks stored in a cool dry place in tupperware.

Make the coffee syrup 30 minutes before you need it so that it has time to cool. Add the ground coffee into a cafetière and mix in the hot water. Leave for at least 5 minutes for the coffee to infuse the water and press down. Pour the coffee into a saucepan and add the sugar. Set to a high heat and use a whisk to dissolve the sugar. Let the mix bubble and reduce for a few minutes before pouring into a bowl. Place into the freezer to cool completely, this will take about 15 minutes. Use the cake mixer again, and add the whipping cream, icing sugar and vanilla extract. Beat for 2 minutes until it starts to thicken to a soft, slightly runny consistency. Then slowly add the chilled coffee syrup, a tablespoon at a time. It’ll be around 15 tbsp/40ml in total and continue beating until you have a nice whipped cream consistency. Store in the fridge until needed for up to 2-3 days.

Advertisement

When ready to assemble, add a few tablespoons of the whipped coffee cream into each meringue nest, top with a few strawberries, drizzle over with melted chocolate and dust with icing sugar. You could add some chopped pistachios or almond flakes if you fancied more crunch! So is so dreamy!


Nina Parker's recipe for Wimbledon-inspired strawberries and cream

Anyone who follows me on Instagram will know that aside from food, I am a little obsessed with tennis. This year I am going with Italian coffee brand Lavazza. I shall be covering the day on my stories so please be sure to tune in on Tuesday to see some backstage magic, and hopefully a selfie with Roger Federer. I love everything about this tournament and this includes its food traditions. Strawberries and cream is always a winner and here it has a new look. I have made a delicate whipped coffee cream using Lavazza’s new bio-organic range called Tierra. This is a ground coffee that I made into a sugar syrup to beat into the double cream. You can also add 2 tbsp sieved instant coffee granules directly into the whipped cream if you are pushed for time. Here I have shared my classic vanilla meringue recipe but shop-bought ones would be great too. This dessert is perfect for a summer picnic, where you can assemble everything effortlessly just before serving, while also watching the tennis of course!

Advertisement

Ingredients:
For the meringues
3 medium egg whites (100ml)
210g unrefined caster sugar
1.5 tbsp corn flour, sieved
1-2 tsp vanilla extract

Read next

The chicest al fresco dining spots in London to book now

From lavender-trimmed terraces with river views to hidden sun-trap courtyards, we've rounded up some of London's best outdoor spots to secure a place at as the UK slowly emerges from lockdown

For the coffee syrup:
3 tbsp ground coffee (I used Lavazza Tierra, bio-organic)
150ml newly boiled hot water
3 tbsp unrefined caster sugar

For the whipped cream:
400ml whipping/double cream
2 tsp vanilla extract
4 tbsp unrefined icing sugar

Advertisement

Toppings:
300g strawberries, oddly sliced and leaves removed
80g dark chocolate, melted
icing sugar for serving

If making your own meringues, preheat the oven to fan 200 degrees and line a baking tray with a baking mat or parchment paper. Add the whites to a bone-dry mixing bowl and set the whisk to a steady speed. Continue mixing until they form stiff peaks. While the eggs are mixing, add half the sugar to the baking mat and place into the oven for 2-3 minutes to warm up, before removing and then turn oven down to 100 degrees. Then increase the speed of the mixer and add a tablespoon of the warm sugar at a time. Then continue adding a spoonful of the second half until all is incorporated. Continue mixing until the bowl feels cold to touch and then mix in the vanilla extract. Turn the machine off and the meringue should be quite firm and shiny. Remove the whisk and use a tablespoon to fold in the corn flour until combined. Then spoon the mix onto the baking mat and divide into 6 rustic looking nests. Leave a good 2 inches gap between each meringue as they will expand in the oven. You might need an extra tray! I use a fork to carefully flick up the meringues to create swirls, and then place into the middle of the now cooler oven for about 30 minutes. Now check that they are keeping their brilliant white colour and bake for another 25-30 minutes. You can tell that they are done as they should start to peel away from the mat and feel light with no liquid seeping out. Switch off the oven and leave to dry out for a few hours or even better, overnight. These will keep for a few weeks stored in a cool dry place in tupperware.

Make the coffee syrup 30 minutes before you need it so that it has time to cool. Add the ground coffee into a cafetière and mix in the hot water. Leave for at least 5 minutes for the coffee to infuse the water and press down. Pour the coffee into a saucepan and add the sugar. Set to a high heat and use a whisk to dissolve the sugar. Let the mix bubble and reduce for a few minutes before pouring into a bowl. Place into the freezer to cool completely, this will take about 15 minutes. Use the cake mixer again, and add the whipping cream, icing sugar and vanilla extract. Beat for 2 minutes until it starts to thicken to a soft, slightly runny consistency. Then slowly add the chilled coffee syrup, a tablespoon at a time. It’ll be around 15 tbsp/40ml in total and continue beating until you have a nice whipped cream consistency. Store in the fridge until needed for up to 2-3 days.

Advertisement

When ready to assemble, add a few tablespoons of the whipped coffee cream into each meringue nest, top with a few strawberries, drizzle over with melted chocolate and dust with icing sugar. You could add some chopped pistachios or almond flakes if you fancied more crunch! So is so dreamy!


Nina Parker's recipe for Wimbledon-inspired strawberries and cream

Anyone who follows me on Instagram will know that aside from food, I am a little obsessed with tennis. This year I am going with Italian coffee brand Lavazza. I shall be covering the day on my stories so please be sure to tune in on Tuesday to see some backstage magic, and hopefully a selfie with Roger Federer. I love everything about this tournament and this includes its food traditions. Strawberries and cream is always a winner and here it has a new look. I have made a delicate whipped coffee cream using Lavazza’s new bio-organic range called Tierra. This is a ground coffee that I made into a sugar syrup to beat into the double cream. You can also add 2 tbsp sieved instant coffee granules directly into the whipped cream if you are pushed for time. Here I have shared my classic vanilla meringue recipe but shop-bought ones would be great too. This dessert is perfect for a summer picnic, where you can assemble everything effortlessly just before serving, while also watching the tennis of course!

Advertisement

Ingredients:
For the meringues
3 medium egg whites (100ml)
210g unrefined caster sugar
1.5 tbsp corn flour, sieved
1-2 tsp vanilla extract

Read next

The chicest al fresco dining spots in London to book now

From lavender-trimmed terraces with river views to hidden sun-trap courtyards, we've rounded up some of London's best outdoor spots to secure a place at as the UK slowly emerges from lockdown

For the coffee syrup:
3 tbsp ground coffee (I used Lavazza Tierra, bio-organic)
150ml newly boiled hot water
3 tbsp unrefined caster sugar

For the whipped cream:
400ml whipping/double cream
2 tsp vanilla extract
4 tbsp unrefined icing sugar

Advertisement

Toppings:
300g strawberries, oddly sliced and leaves removed
80g dark chocolate, melted
icing sugar for serving

If making your own meringues, preheat the oven to fan 200 degrees and line a baking tray with a baking mat or parchment paper. Add the whites to a bone-dry mixing bowl and set the whisk to a steady speed. Continue mixing until they form stiff peaks. While the eggs are mixing, add half the sugar to the baking mat and place into the oven for 2-3 minutes to warm up, before removing and then turn oven down to 100 degrees. Then increase the speed of the mixer and add a tablespoon of the warm sugar at a time. Then continue adding a spoonful of the second half until all is incorporated. Continue mixing until the bowl feels cold to touch and then mix in the vanilla extract. Turn the machine off and the meringue should be quite firm and shiny. Remove the whisk and use a tablespoon to fold in the corn flour until combined. Then spoon the mix onto the baking mat and divide into 6 rustic looking nests. Leave a good 2 inches gap between each meringue as they will expand in the oven. You might need an extra tray! I use a fork to carefully flick up the meringues to create swirls, and then place into the middle of the now cooler oven for about 30 minutes. Now check that they are keeping their brilliant white colour and bake for another 25-30 minutes. You can tell that they are done as they should start to peel away from the mat and feel light with no liquid seeping out. Switch off the oven and leave to dry out for a few hours or even better, overnight. These will keep for a few weeks stored in a cool dry place in tupperware.

Make the coffee syrup 30 minutes before you need it so that it has time to cool. Add the ground coffee into a cafetière and mix in the hot water. Leave for at least 5 minutes for the coffee to infuse the water and press down. Pour the coffee into a saucepan and add the sugar. Set to a high heat and use a whisk to dissolve the sugar. Let the mix bubble and reduce for a few minutes before pouring into a bowl. Place into the freezer to cool completely, this will take about 15 minutes. Use the cake mixer again, and add the whipping cream, icing sugar and vanilla extract. Beat for 2 minutes until it starts to thicken to a soft, slightly runny consistency. Then slowly add the chilled coffee syrup, a tablespoon at a time. It’ll be around 15 tbsp/40ml in total and continue beating until you have a nice whipped cream consistency. Store in the fridge until needed for up to 2-3 days.

Advertisement

When ready to assemble, add a few tablespoons of the whipped coffee cream into each meringue nest, top with a few strawberries, drizzle over with melted chocolate and dust with icing sugar. You could add some chopped pistachios or almond flakes if you fancied more crunch! So is so dreamy!


Nina Parker's recipe for Wimbledon-inspired strawberries and cream

Anyone who follows me on Instagram will know that aside from food, I am a little obsessed with tennis. This year I am going with Italian coffee brand Lavazza. I shall be covering the day on my stories so please be sure to tune in on Tuesday to see some backstage magic, and hopefully a selfie with Roger Federer. I love everything about this tournament and this includes its food traditions. Strawberries and cream is always a winner and here it has a new look. I have made a delicate whipped coffee cream using Lavazza’s new bio-organic range called Tierra. This is a ground coffee that I made into a sugar syrup to beat into the double cream. You can also add 2 tbsp sieved instant coffee granules directly into the whipped cream if you are pushed for time. Here I have shared my classic vanilla meringue recipe but shop-bought ones would be great too. This dessert is perfect for a summer picnic, where you can assemble everything effortlessly just before serving, while also watching the tennis of course!

Advertisement

Ingredients:
For the meringues
3 medium egg whites (100ml)
210g unrefined caster sugar
1.5 tbsp corn flour, sieved
1-2 tsp vanilla extract

Read next

The chicest al fresco dining spots in London to book now

From lavender-trimmed terraces with river views to hidden sun-trap courtyards, we've rounded up some of London's best outdoor spots to secure a place at as the UK slowly emerges from lockdown

For the coffee syrup:
3 tbsp ground coffee (I used Lavazza Tierra, bio-organic)
150ml newly boiled hot water
3 tbsp unrefined caster sugar

For the whipped cream:
400ml whipping/double cream
2 tsp vanilla extract
4 tbsp unrefined icing sugar

Advertisement

Toppings:
300g strawberries, oddly sliced and leaves removed
80g dark chocolate, melted
icing sugar for serving

If making your own meringues, preheat the oven to fan 200 degrees and line a baking tray with a baking mat or parchment paper. Add the whites to a bone-dry mixing bowl and set the whisk to a steady speed. Continue mixing until they form stiff peaks. While the eggs are mixing, add half the sugar to the baking mat and place into the oven for 2-3 minutes to warm up, before removing and then turn oven down to 100 degrees. Then increase the speed of the mixer and add a tablespoon of the warm sugar at a time. Then continue adding a spoonful of the second half until all is incorporated. Continue mixing until the bowl feels cold to touch and then mix in the vanilla extract. Turn the machine off and the meringue should be quite firm and shiny. Remove the whisk and use a tablespoon to fold in the corn flour until combined. Then spoon the mix onto the baking mat and divide into 6 rustic looking nests. Leave a good 2 inches gap between each meringue as they will expand in the oven. You might need an extra tray! I use a fork to carefully flick up the meringues to create swirls, and then place into the middle of the now cooler oven for about 30 minutes. Now check that they are keeping their brilliant white colour and bake for another 25-30 minutes. You can tell that they are done as they should start to peel away from the mat and feel light with no liquid seeping out. Switch off the oven and leave to dry out for a few hours or even better, overnight. These will keep for a few weeks stored in a cool dry place in tupperware.

Make the coffee syrup 30 minutes before you need it so that it has time to cool. Add the ground coffee into a cafetière and mix in the hot water. Leave for at least 5 minutes for the coffee to infuse the water and press down. Pour the coffee into a saucepan and add the sugar. Set to a high heat and use a whisk to dissolve the sugar. Let the mix bubble and reduce for a few minutes before pouring into a bowl. Place into the freezer to cool completely, this will take about 15 minutes. Use the cake mixer again, and add the whipping cream, icing sugar and vanilla extract. Beat for 2 minutes until it starts to thicken to a soft, slightly runny consistency. Then slowly add the chilled coffee syrup, a tablespoon at a time. It’ll be around 15 tbsp/40ml in total and continue beating until you have a nice whipped cream consistency. Store in the fridge until needed for up to 2-3 days.

Advertisement

When ready to assemble, add a few tablespoons of the whipped coffee cream into each meringue nest, top with a few strawberries, drizzle over with melted chocolate and dust with icing sugar. You could add some chopped pistachios or almond flakes if you fancied more crunch! So is so dreamy!


Nina Parker's recipe for Wimbledon-inspired strawberries and cream

Anyone who follows me on Instagram will know that aside from food, I am a little obsessed with tennis. This year I am going with Italian coffee brand Lavazza. I shall be covering the day on my stories so please be sure to tune in on Tuesday to see some backstage magic, and hopefully a selfie with Roger Federer. I love everything about this tournament and this includes its food traditions. Strawberries and cream is always a winner and here it has a new look. I have made a delicate whipped coffee cream using Lavazza’s new bio-organic range called Tierra. This is a ground coffee that I made into a sugar syrup to beat into the double cream. You can also add 2 tbsp sieved instant coffee granules directly into the whipped cream if you are pushed for time. Here I have shared my classic vanilla meringue recipe but shop-bought ones would be great too. This dessert is perfect for a summer picnic, where you can assemble everything effortlessly just before serving, while also watching the tennis of course!

Advertisement

Ingredients:
For the meringues
3 medium egg whites (100ml)
210g unrefined caster sugar
1.5 tbsp corn flour, sieved
1-2 tsp vanilla extract

Read next

The chicest al fresco dining spots in London to book now

From lavender-trimmed terraces with river views to hidden sun-trap courtyards, we've rounded up some of London's best outdoor spots to secure a place at as the UK slowly emerges from lockdown

For the coffee syrup:
3 tbsp ground coffee (I used Lavazza Tierra, bio-organic)
150ml newly boiled hot water
3 tbsp unrefined caster sugar

For the whipped cream:
400ml whipping/double cream
2 tsp vanilla extract
4 tbsp unrefined icing sugar

Advertisement

Toppings:
300g strawberries, oddly sliced and leaves removed
80g dark chocolate, melted
icing sugar for serving

If making your own meringues, preheat the oven to fan 200 degrees and line a baking tray with a baking mat or parchment paper. Add the whites to a bone-dry mixing bowl and set the whisk to a steady speed. Continue mixing until they form stiff peaks. While the eggs are mixing, add half the sugar to the baking mat and place into the oven for 2-3 minutes to warm up, before removing and then turn oven down to 100 degrees. Then increase the speed of the mixer and add a tablespoon of the warm sugar at a time. Then continue adding a spoonful of the second half until all is incorporated. Continue mixing until the bowl feels cold to touch and then mix in the vanilla extract. Turn the machine off and the meringue should be quite firm and shiny. Remove the whisk and use a tablespoon to fold in the corn flour until combined. Then spoon the mix onto the baking mat and divide into 6 rustic looking nests. Leave a good 2 inches gap between each meringue as they will expand in the oven. You might need an extra tray! I use a fork to carefully flick up the meringues to create swirls, and then place into the middle of the now cooler oven for about 30 minutes. Now check that they are keeping their brilliant white colour and bake for another 25-30 minutes. You can tell that they are done as they should start to peel away from the mat and feel light with no liquid seeping out. Switch off the oven and leave to dry out for a few hours or even better, overnight. These will keep for a few weeks stored in a cool dry place in tupperware.

Make the coffee syrup 30 minutes before you need it so that it has time to cool. Add the ground coffee into a cafetière and mix in the hot water. Leave for at least 5 minutes for the coffee to infuse the water and press down. Pour the coffee into a saucepan and add the sugar. Set to a high heat and use a whisk to dissolve the sugar. Let the mix bubble and reduce for a few minutes before pouring into a bowl. Place into the freezer to cool completely, this will take about 15 minutes. Use the cake mixer again, and add the whipping cream, icing sugar and vanilla extract. Beat for 2 minutes until it starts to thicken to a soft, slightly runny consistency. Then slowly add the chilled coffee syrup, a tablespoon at a time. It’ll be around 15 tbsp/40ml in total and continue beating until you have a nice whipped cream consistency. Store in the fridge until needed for up to 2-3 days.

Advertisement

When ready to assemble, add a few tablespoons of the whipped coffee cream into each meringue nest, top with a few strawberries, drizzle over with melted chocolate and dust with icing sugar. You could add some chopped pistachios or almond flakes if you fancied more crunch! So is so dreamy!


Nina Parker's recipe for Wimbledon-inspired strawberries and cream

Anyone who follows me on Instagram will know that aside from food, I am a little obsessed with tennis. This year I am going with Italian coffee brand Lavazza. I shall be covering the day on my stories so please be sure to tune in on Tuesday to see some backstage magic, and hopefully a selfie with Roger Federer. I love everything about this tournament and this includes its food traditions. Strawberries and cream is always a winner and here it has a new look. I have made a delicate whipped coffee cream using Lavazza’s new bio-organic range called Tierra. This is a ground coffee that I made into a sugar syrup to beat into the double cream. You can also add 2 tbsp sieved instant coffee granules directly into the whipped cream if you are pushed for time. Here I have shared my classic vanilla meringue recipe but shop-bought ones would be great too. This dessert is perfect for a summer picnic, where you can assemble everything effortlessly just before serving, while also watching the tennis of course!

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Ingredients:
For the meringues
3 medium egg whites (100ml)
210g unrefined caster sugar
1.5 tbsp corn flour, sieved
1-2 tsp vanilla extract

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For the coffee syrup:
3 tbsp ground coffee (I used Lavazza Tierra, bio-organic)
150ml newly boiled hot water
3 tbsp unrefined caster sugar

For the whipped cream:
400ml whipping/double cream
2 tsp vanilla extract
4 tbsp unrefined icing sugar

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Toppings:
300g strawberries, oddly sliced and leaves removed
80g dark chocolate, melted
icing sugar for serving

If making your own meringues, preheat the oven to fan 200 degrees and line a baking tray with a baking mat or parchment paper. Add the whites to a bone-dry mixing bowl and set the whisk to a steady speed. Continue mixing until they form stiff peaks. While the eggs are mixing, add half the sugar to the baking mat and place into the oven for 2-3 minutes to warm up, before removing and then turn oven down to 100 degrees. Then increase the speed of the mixer and add a tablespoon of the warm sugar at a time. Then continue adding a spoonful of the second half until all is incorporated. Continue mixing until the bowl feels cold to touch and then mix in the vanilla extract. Turn the machine off and the meringue should be quite firm and shiny. Remove the whisk and use a tablespoon to fold in the corn flour until combined. Then spoon the mix onto the baking mat and divide into 6 rustic looking nests. Leave a good 2 inches gap between each meringue as they will expand in the oven. You might need an extra tray! I use a fork to carefully flick up the meringues to create swirls, and then place into the middle of the now cooler oven for about 30 minutes. Now check that they are keeping their brilliant white colour and bake for another 25-30 minutes. You can tell that they are done as they should start to peel away from the mat and feel light with no liquid seeping out. Switch off the oven and leave to dry out for a few hours or even better, overnight. These will keep for a few weeks stored in a cool dry place in tupperware.

Make the coffee syrup 30 minutes before you need it so that it has time to cool. Add the ground coffee into a cafetière and mix in the hot water. Leave for at least 5 minutes for the coffee to infuse the water and press down. Pour the coffee into a saucepan and add the sugar. Set to a high heat and use a whisk to dissolve the sugar. Let the mix bubble and reduce for a few minutes before pouring into a bowl. Place into the freezer to cool completely, this will take about 15 minutes. Use the cake mixer again, and add the whipping cream, icing sugar and vanilla extract. Beat for 2 minutes until it starts to thicken to a soft, slightly runny consistency. Then slowly add the chilled coffee syrup, a tablespoon at a time. It’ll be around 15 tbsp/40ml in total and continue beating until you have a nice whipped cream consistency. Store in the fridge until needed for up to 2-3 days.

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When ready to assemble, add a few tablespoons of the whipped coffee cream into each meringue nest, top with a few strawberries, drizzle over with melted chocolate and dust with icing sugar. You could add some chopped pistachios or almond flakes if you fancied more crunch! So is so dreamy!


Nina Parker's recipe for Wimbledon-inspired strawberries and cream

Anyone who follows me on Instagram will know that aside from food, I am a little obsessed with tennis. This year I am going with Italian coffee brand Lavazza. I shall be covering the day on my stories so please be sure to tune in on Tuesday to see some backstage magic, and hopefully a selfie with Roger Federer. I love everything about this tournament and this includes its food traditions. Strawberries and cream is always a winner and here it has a new look. I have made a delicate whipped coffee cream using Lavazza’s new bio-organic range called Tierra. This is a ground coffee that I made into a sugar syrup to beat into the double cream. You can also add 2 tbsp sieved instant coffee granules directly into the whipped cream if you are pushed for time. Here I have shared my classic vanilla meringue recipe but shop-bought ones would be great too. This dessert is perfect for a summer picnic, where you can assemble everything effortlessly just before serving, while also watching the tennis of course!

Advertisement

Ingredients:
For the meringues
3 medium egg whites (100ml)
210g unrefined caster sugar
1.5 tbsp corn flour, sieved
1-2 tsp vanilla extract

Read next

The chicest al fresco dining spots in London to book now

From lavender-trimmed terraces with river views to hidden sun-trap courtyards, we've rounded up some of London's best outdoor spots to secure a place at as the UK slowly emerges from lockdown

For the coffee syrup:
3 tbsp ground coffee (I used Lavazza Tierra, bio-organic)
150ml newly boiled hot water
3 tbsp unrefined caster sugar

For the whipped cream:
400ml whipping/double cream
2 tsp vanilla extract
4 tbsp unrefined icing sugar

Advertisement

Toppings:
300g strawberries, oddly sliced and leaves removed
80g dark chocolate, melted
icing sugar for serving

If making your own meringues, preheat the oven to fan 200 degrees and line a baking tray with a baking mat or parchment paper. Add the whites to a bone-dry mixing bowl and set the whisk to a steady speed. Continue mixing until they form stiff peaks. While the eggs are mixing, add half the sugar to the baking mat and place into the oven for 2-3 minutes to warm up, before removing and then turn oven down to 100 degrees. Then increase the speed of the mixer and add a tablespoon of the warm sugar at a time. Then continue adding a spoonful of the second half until all is incorporated. Continue mixing until the bowl feels cold to touch and then mix in the vanilla extract. Turn the machine off and the meringue should be quite firm and shiny. Remove the whisk and use a tablespoon to fold in the corn flour until combined. Then spoon the mix onto the baking mat and divide into 6 rustic looking nests. Leave a good 2 inches gap between each meringue as they will expand in the oven. You might need an extra tray! I use a fork to carefully flick up the meringues to create swirls, and then place into the middle of the now cooler oven for about 30 minutes. Now check that they are keeping their brilliant white colour and bake for another 25-30 minutes. You can tell that they are done as they should start to peel away from the mat and feel light with no liquid seeping out. Switch off the oven and leave to dry out for a few hours or even better, overnight. These will keep for a few weeks stored in a cool dry place in tupperware.

Make the coffee syrup 30 minutes before you need it so that it has time to cool. Add the ground coffee into a cafetière and mix in the hot water. Leave for at least 5 minutes for the coffee to infuse the water and press down. Pour the coffee into a saucepan and add the sugar. Set to a high heat and use a whisk to dissolve the sugar. Let the mix bubble and reduce for a few minutes before pouring into a bowl. Place into the freezer to cool completely, this will take about 15 minutes. Use the cake mixer again, and add the whipping cream, icing sugar and vanilla extract. Beat for 2 minutes until it starts to thicken to a soft, slightly runny consistency. Then slowly add the chilled coffee syrup, a tablespoon at a time. It’ll be around 15 tbsp/40ml in total and continue beating until you have a nice whipped cream consistency. Store in the fridge until needed for up to 2-3 days.

Advertisement

When ready to assemble, add a few tablespoons of the whipped coffee cream into each meringue nest, top with a few strawberries, drizzle over with melted chocolate and dust with icing sugar. You could add some chopped pistachios or almond flakes if you fancied more crunch! So is so dreamy!


Nina Parker's recipe for Wimbledon-inspired strawberries and cream

Anyone who follows me on Instagram will know that aside from food, I am a little obsessed with tennis. This year I am going with Italian coffee brand Lavazza. I shall be covering the day on my stories so please be sure to tune in on Tuesday to see some backstage magic, and hopefully a selfie with Roger Federer. I love everything about this tournament and this includes its food traditions. Strawberries and cream is always a winner and here it has a new look. I have made a delicate whipped coffee cream using Lavazza’s new bio-organic range called Tierra. This is a ground coffee that I made into a sugar syrup to beat into the double cream. You can also add 2 tbsp sieved instant coffee granules directly into the whipped cream if you are pushed for time. Here I have shared my classic vanilla meringue recipe but shop-bought ones would be great too. This dessert is perfect for a summer picnic, where you can assemble everything effortlessly just before serving, while also watching the tennis of course!

Advertisement

Ingredients:
For the meringues
3 medium egg whites (100ml)
210g unrefined caster sugar
1.5 tbsp corn flour, sieved
1-2 tsp vanilla extract

Read next

The chicest al fresco dining spots in London to book now

From lavender-trimmed terraces with river views to hidden sun-trap courtyards, we've rounded up some of London's best outdoor spots to secure a place at as the UK slowly emerges from lockdown

For the coffee syrup:
3 tbsp ground coffee (I used Lavazza Tierra, bio-organic)
150ml newly boiled hot water
3 tbsp unrefined caster sugar

For the whipped cream:
400ml whipping/double cream
2 tsp vanilla extract
4 tbsp unrefined icing sugar

Advertisement

Toppings:
300g strawberries, oddly sliced and leaves removed
80g dark chocolate, melted
icing sugar for serving

If making your own meringues, preheat the oven to fan 200 degrees and line a baking tray with a baking mat or parchment paper. Add the whites to a bone-dry mixing bowl and set the whisk to a steady speed. Continue mixing until they form stiff peaks. While the eggs are mixing, add half the sugar to the baking mat and place into the oven for 2-3 minutes to warm up, before removing and then turn oven down to 100 degrees. Then increase the speed of the mixer and add a tablespoon of the warm sugar at a time. Then continue adding a spoonful of the second half until all is incorporated. Continue mixing until the bowl feels cold to touch and then mix in the vanilla extract. Turn the machine off and the meringue should be quite firm and shiny. Remove the whisk and use a tablespoon to fold in the corn flour until combined. Then spoon the mix onto the baking mat and divide into 6 rustic looking nests. Leave a good 2 inches gap between each meringue as they will expand in the oven. You might need an extra tray! I use a fork to carefully flick up the meringues to create swirls, and then place into the middle of the now cooler oven for about 30 minutes. Now check that they are keeping their brilliant white colour and bake for another 25-30 minutes. You can tell that they are done as they should start to peel away from the mat and feel light with no liquid seeping out. Switch off the oven and leave to dry out for a few hours or even better, overnight. These will keep for a few weeks stored in a cool dry place in tupperware.

Make the coffee syrup 30 minutes before you need it so that it has time to cool. Add the ground coffee into a cafetière and mix in the hot water. Leave for at least 5 minutes for the coffee to infuse the water and press down. Pour the coffee into a saucepan and add the sugar. Set to a high heat and use a whisk to dissolve the sugar. Let the mix bubble and reduce for a few minutes before pouring into a bowl. Place into the freezer to cool completely, this will take about 15 minutes. Use the cake mixer again, and add the whipping cream, icing sugar and vanilla extract. Beat for 2 minutes until it starts to thicken to a soft, slightly runny consistency. Then slowly add the chilled coffee syrup, a tablespoon at a time. It’ll be around 15 tbsp/40ml in total and continue beating until you have a nice whipped cream consistency. Store in the fridge until needed for up to 2-3 days.

Advertisement

When ready to assemble, add a few tablespoons of the whipped coffee cream into each meringue nest, top with a few strawberries, drizzle over with melted chocolate and dust with icing sugar. You could add some chopped pistachios or almond flakes if you fancied more crunch! So is so dreamy!