Written by Christina Chrysostomou

Easy Prosecco strawberry meringue recipe for Valentine’s Day

Former MasterChef contestant Richard Rodriguez shows us how to prepare this light and romantic dessert recipe, perfect for a quick Valentine’s Day pudding idea.

Prosecco Strawberry meringue opener

Image: Richard Rodriguez

Preparing a Valentine’s Day dessert doesn’t have to be complicated – whip up this fruity dessert in an hour using simple ingredients found in your cupboard and fridge.

  • Makes 6


  • 3 large egg whites, room temperature.
  • 150g caster sugar.
  • 100g 70% dark chocolate, broken into pieces.
  • 150ml double cream.
  • 1 punnet of strawberries.
  • 1 bottle of Prosecco


  1. In a large bowl, add the egg whites and whisk till they form stiff peaks, then gradually add the caster sugar while still whisking. You want the meringue to be glossy and smooth.
  2. Get a larger baking tray and add a small dollop of meringue in each corner then cover with baking paper, pushing it down so the meringue holds it in place. Using a spoon, divide the mixture into 6 on the baking paper and make a small indent in the centre of each one.
  3. Cook in a preheated oven at 120°C for 40 minutes or till the meringue has hardened and the baking paper peels away easily from the bottom. At this point turn off the oven and leave them in there for 30 minutes. Take out and place on a wire rack to cool.
  4. Place all the strawberries in a bowl and cover with the Prosecco and leave for 15 minutes so that the strawberries take on the flavour.
  5. In a sauce pan, over a low heat, add the cream and chocolate and stir constantly until the chocolate has melted and mixed with the cream.
  6. To serve place a dollop of the chocolate sauce in the middle of each meringue, cut the strawberries in half and sit on top and drizzle with the chocolate sauce. Serve with a glass of Prosecco.

Prosecco Strawberry meringue final

Image: Richard Rodriguez

Check out Richard’s Instagram page for recipes and more:


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Eric Lanlard taking selfie with Cake & Bake visitors

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