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Strawberry and Campari Sorbet Sundae
Strawberry sorbet, with a hint of sweet bitterness thanks to Campari, sits on tangy yogurt whipped cream and gets topped with vanilla meringue shards.
👥 4 Servings👤 Christina Chaey📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
- ●spatula
📝 Preparation Steps
1
Sorbet
2
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.)
. fresh strawberries, hulled, halved1 lb. fresh strawberries, hulled, halved, quartered if large8 oz. Campari3 Tbsp. finely grated orange zest2 tsp
3
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.
4
Meringue and Assembly
5
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.
large egg whites2Pinch of kosher salt. vanilla extract, divided1 tsp
6
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.
Silicone baking mat. poppy seeds (optional)1 tsp
7
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.
. vanilla extract, divided1 tsp
8
If sorbet is extra-firm, let it sit at room temperature ⏱️ 10 minutes to soften slightly before scooping.
9
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.
. fresh strawberries, hulled, halved1 lb. fresh strawberries, hulled, halved, quartered if large8 oz. fresh lemon juice1 Tbsp
10
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.
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