Scots are expected to spend over £20 million on strawberries over the next few weeks as the nation gets ready to watch the world’s tennis greats compete at this summer’s Wimbledon Championships.
The Scottish strawberry industry provides a fifth of all berries eaten in the UK and has an unsurpassed reputation for taste and quality.
AVA Berries are extraordinary varieties of strawberries that offer the best flavour, sweetness and quality and are grown by an exclusive group of growers based across the north-east coast of Scotland, Perthshire and Fife, which have the ideal micro-climate for producing the perfect strawberry, enjoying warm days, cool nights, and just the right amount of daylight hours.
AVA Berries was the first brand of strawberries to be sold as premium lines in UK supermarkets and are currently available in M&S stores and as part of Aldi’s Specially Selected, Morrison’s The Best, Co-op’s Irresistible, and Sainsburys’ Taste the Difference ranges.
With Wimbledon fever gripping the nation, why not try these three, delightful recipes and enjoy the tournament from the comfort of your own home?
Macaroon Cake with Mixed Berries
The perfect serve for guests during the Wimbledon final weekend
Fed up with sponge cakes? Why not try this moreish meringue cake flavoured with ground almonds and toffee flavoured muscovado sugar and luxuriously filled with ruby summer berries and whipped cream.
Serves 6
Preparation time 30 minutes
Cooking time 35-40 minutes
4 medium egg whites
¼ tsp cream of tartar
150g/5oz caster sugar
75g/3oz light muscovado sugar
1 tsp white wine vinegar
50g/2oz ground almonds
For the filling
250ml/8fl oz double cream
150g/5oz Greek yogurt
350g/12oz AVA strawberries, sliced
100g/4oz raspberries
50g/2oz blueberries
1. Whisk the egg whites and cream of tartar in a large bowl with an electric whisk until stiff but still moist looking peaks. Gradually whisk in the caster sugar, then muscovado sugar, a teaspoonful at a time until they have all been added, whisk for a minute of two more until the mixture is thick and glossy.
2. Fold in the vinegar and ground almonds with a large metal spoon then divide the mixture between two, lightly oiled 20cm/8in sandwich tins that have been base lined with a circle of non-stick baking paper.
3. Bake in a preheated oven set to 150°C/gas mark 2 for 35-40 minutes until lightly browned and crisp. Loosen the edges of the cakes carefully with a knife then leave to cool in the tins.
4. Loosen the edges of the cakes once more then turn out on to a sheet of non-stick baking paper. Peel off the paper from the bases.
5. Whip the cream until if forms soft swirls, then fold in the yogurt. Transfer one macaroon cake to a serving plate, spread with two thirds of the cream mixture. Arrange two thirds of the fruit on top then add the second macaroon cake. Decorate the top with the remaining cream and berries and serve within 30 minutes of assembly.
Cook’s tip
The macaroon cake can be made the day before and then turned out on to a tray lined with non-stick baking paper. Cover with a second sheet of paper and store in a cool dry place. The cakes are very fragile so handle with care, you may find it easier to transfer them to a serving plate by sliding the base of a loose bottomed cake tin underneath them rather than using a palette knife or fish slice. Decorate with cream and summer fruit at the very last minute.
AVA Strawberry trifle with Pimms
Who can resist trifle? This lighter more modern version is made with Pimms soaked strawberries and topped with reduced fat custard and a lighter, reduced fat creamy yogurt layer flecked with citrusy lemon and orange rind. If you have time leave the strawberries and Pimms to soak for 30 minutes or more so that the flavours seep into the sponge base before topping with the custard and cream.
Serves 6
Preparation time 25 minutes
Chilling time 2 hours
4 trifle sponges, about 100g/4oz in total
350g/12oz AVA strawberries, sliced
4 tbsp caster sugar
4 tbsp Pimms, undiluted
425g/15oz can reduced fat custard
200ml/7fl oz double cream
150g/5oz low fat natural yogurt
Grated rind half orange
Grated rind half lemon
To decorate
3 AVA strawberries, halved lemon and orange rind.
1. Break the trifle sponges into pieces and arrange in a single layer in the base of a 1.2 litre/2 pint glass dish. Arrange the strawberries on top, sprinkle with 2 tbsp sugar then spoon over the Pimms.
2. Spoon the custard over the top of the fruit and spread the top into an even layer.
3. Whip the cream in a bowl until it just forms soft swirls then fold in the yogurt and fruit rinds. Spoon over the custard and chill until required. Decorate with halved strawberries and lemon and orange rind curls made with a zester just before serving.
AVA Strawberry and Raspberry Ripple Eton Mess
Make up the AVA strawberry swirled meringues and fruit puree the day before, then just layer with whipped cream and extra fruit in recycled jam jars and screw on the lids, take out to the garden in a basket or pack into a cool box for a picnic pud.
Serves 6
Preparation time: 35 minutes
Cooking time: 1¼ -1½ hours
225g (8oz) AVA strawberries, hulled
100g (4oz) raspberries
Meringues
2 egg whites
100g (4oz) caster sugar
To finish
300ml (1/2 pint) double cream
200g (7oz) 0.1% fat fromage frais
225g (8oz) strawberries, hulled, roughly chopped
50g (2oz) raspberries
1. Preheat the oven to 110°C (225°F), Gas Mark ¼. Line a large baking sheet with non-stick baking paper.
2. Puree the strawberries and raspberries in a liquidiser or food processor then press through a sieve.
3. Whisk the egg whites in a large clean dry bowl until they form stiff moist looking peaks and you feel confident that if the bowl was turned upside down the egg whites wouldn’t fall out! Gradually whisk in the sugar a teaspoonful at a time then continue whisking for a minute or two until really thick and glossy.
4. Add 2 tablespoons of the berry puree then very briefly mix until marbled. Spoon into a large piping bag fitted with a 1.5cm (¾ inch) plain piping tube, pipe small rounds on to the lined baking sheet. Bake for 1¼ -1½ hours or until the meringues may be easily lifted off the paper. Leave to cool.
5. To serve, lightly whip the cream until it forms soft swirls then fold in the fromage frais. Crumble the meringues then layer in jam jars or plastic containers with the remaining berry puree and diced strawberries. Decorate with the raspberries. Add the lids and keep in the fridge until ready to serve or transport to a picnic in a cool bag with a frozen ice block to keep them cold. Serve within 1½ hours or the meringues tend to lose their crunch.
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