Bird's eye view of strawberry rose pie with piped circles of toasted meringue
As seen in: Classic Thermomix Bakes

Thermomix Strawberry Meringue Pie With Rose

by Tenina Holder
posted 01 Oct, 2019 (last updated 08 Jun, 2020)
  • Serves icon
    Serves
    8
  • Total Time icon
    Total Time
    1hr 15mins
  • Calories icon
    Calories
    312

This vibrant Strawberry Meringue Pie With Rose is a feast for the eyes as well as your tastebuds. The delicate hints of rose play off the sweet and familiar strawberry flavor, for a complex and floral result. Toasted meringues add texture as well as flair, making this recipe a shoo-in for dish of the day on any occasion. It takes just over an hour for all component parts to come together, but the time will fly as you have the Thermomix on your side.

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As seen in: Classic Thermomix Bakes

INGREDIENTS

  • Gelatine icon
    Gelatine
    2 tbsp (0.49oz/14g)
    softened
  • Strawberries icon
    Strawberries
    17.64oz/500g (about 2¾ cups)
    hulled, halved
  • Shortcrust pastry icon
    Shortcrust pastry
    7.05oz/200g (about ¼)
  • Cornflour icon
    Cornflour
    2.47oz/70g (about ½ cup)
  • Lemon juice icon
    Lemon juice
    3.53oz/100g (about 3½)
  • Golden caster sugar icon
    Golden caster sugar
    8.82oz/250g (about 1¼ cups)
  • Rosewater extract icon
    Rosewater extract
    2 tbsp (0.92oz/26g)
  • Egg white icon
    Egg white
    7.05oz/200g (about 6¾)
  • Cream of tartar icon
    Cream of tartar
    1 tsp (0.11oz/3g)
  • Vanilla bean paste icon
    Vanilla bean paste
    1 tsp (0.19oz/5g)

METHOD

  1. Pre-heat oven - 180°C
  2. Press shortcrust pastry into a clean cake tin
  3. Freeze - 20 min
  4. Bake until light golden - 180°C
  5. Add cornflour, lemon juice and golden caster sugar to the TM5 bowl
  6. Fit TM5 bowl to TM5
  7. Cook - approx 6 min, 90°C, speed 3
  8. Scrape down sides of TM5 bowl
  9. Add rosewater extract and gelatine to the TM5 bowl
  10. Blend - approx 20 sec, speed 5
  11. Then add strawberries to the TM5 bowl
  12. Cook - approx 3 min, 80°C, reverse speed 1
  13. Pour content of TM5 bowl into cake tin
  14. Cook - 5 min, 180°C
  15. Clean TM5 bowl
  16. Add egg white and cream of tartar to the TM5 bowl
  17. Mix - approx 5 min, 37°C, speed 3
  18. Then add golden caster sugar to the TM5 bowl
  19. Mix - approx 5 min, 60°C, speed 3
  20. Then add vanilla bean paste to the TM5 bowl
  21. Mix - approx 5 sec, 60°C, speed 3
  22. Transfer content of TM5 bowl to cake tin
  23. Toast with blow torch
  24. Bake until light golden - 10 min, 160°C
  25. Let cool onto cooling rack
  26. Serve

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