Strawberry Mini Shortcakes with Toasted Meringue

Ingredients:

• 1/3 cup finely chopped strawberries + 24 whole small berries
• 1/4 tsp vanilla extract
• 6 tablespoons of sugar
• 1 purchased Angel Food sponge cake
• 1 large pasteurized egg white
• 1/4 cup marshmallow fluff + extra for assembly
• 1 teaspoon freshly squeezed lemon juice
• A pinch of salt

Preparation:

1. Combine chopped strawberries, vanilla extract, and 4 tablespoons of sugar in a bowl. Set aside to allow the strawberries to release their juices, about 30 minutes.
2. Trim the tops off whole strawberries. Cut the sponge cake into 1 cm thick slices, then use a 4 cm round cookie cutter to cut out 24 circles from the cake.
3. Using a mixer at medium speed, beat the egg white, creamy marshmallow, lemon juice, salt and the remaining 2 tablespoons sugar until stiff peaks form (the mixture may separate at first, but will then whip well), about 5 minutes.
4. Dip one side of each sponge cake circle about halfway into the strawberry syrup released from the berries and place them on a baking sheet, strawberry side up. Arrange some sliced ​​berries in the center. Top with a spoonful of marshmallow cream.
5. Dip the tip of each whole strawberry into the meringue. Place the berry, cut side down, on the cream on top of the sponge cake. Grill the meringue with a blowtorch or in the oven until golden brown, turning as needed. Serve immediately.