Nothing says summer quite like strawberries with cream. That holds true in Switzerland as well. For the entire country, as a matter of fact. For the Swiss Food Discovery project, I veganized two very Swiss summery treats – vacherin aux fraises and Äpperigreeme – and married them into a new sweet indulgence.
Vegan merengue: Combine equal parts of aquafaba and powdered sugar by beating the aquafaba until peaks form and gradually adding the sugar until the batter turns stiff and shiny. For the marshmallow fluff, I actually used the exact same ingredients and method. Pipe out small dollops onto a baking sheet lined with parchment paper and let dry in the oven at 125°C for an hour or two.
Strawberry cream: Combine equal parts of puréed strawberries and whipped soy cream. If needed, add sweetener of your choice.
Assembly: Decorate a circle of cream with merengues, fresh strawberries and cilantro blossom.