150 grams plain sweet biscuits
½ cup shredded coconut
1½ teaspoons ground cinnamon
100 grams melted butter
2 egg whites, at room temperature
250 grams fresh or frozen strawberries
Juice of 1 lemon
1 teaspoon vanilla extract
1 cup sugar
1 cup cream, whipped to form soft peaks
Line the base of a 26–28 cm spring form cake tin with baking or waxed paper.
Crush the biscuits in a food processor and add coconut, cinnamon and melted butter. Mix well to combine and press into the base of the spring form tin. Refrigerate or freeze while you prepare the filling.
Place egg whites, lemon juice, vanilla essence, sugar and berries into a large, clean electric mixer bowl. Beat on high speed for 7-10 minutes until the mixture is very thick and fluffy and all the sugar is dissolved. Carefully fold in the freshly whipped cream, so that everything is well combined. Spoon over the crust base and smooth down. Cover with plastic film and freeze for at least 4 hours or until very firm.
Serve cut in wedges with a little berry syrup and fresh berries spooned over… mmmmm!