Create your own Ekka Strawberry Ice Cream Dessert with a simple Spanish twist from Chef Javier Codina of Moda Restaurant using his mother’s recipe. You’ll enjoy making this easy strawberry meringue dessert know as Catalan Pyjamas.
Ekka-Inspired Strawberry Ice Cream Recipe
Bring the Ekka to your kitchen with this nostalgic strawberry ice cream dessert from Chef Javier Codina of Moda Restaurant. Inspired by his mother’s Spanish recipe for Catalan Pyjamas, this Ekka Strawberry Ice Cream dish swaps the usual peaches or mangoes for juicy Queensland strawberries and creamy ice cream. It’s Javier’s sweet salute to childhood memories—with a Queensland twist. Think Eton Mess meets Mediterranean magic, perfect for celebrating the Ekka at home. Not from around Brisbane? The Ekka is Queensland’s beloved agricultural show, held every August in Brisbane, and famous for strawberry ice cream, showbags, fireworks, and farmyard fun.
Tips to Make It Taste Like the Real Deal
Here are some tips from Javier to make this Ekka strawberry ice cream recipe even easier!
- The meringue and strawberry syrup can be easily purchased if you don’t want to make your own. Javier suggests buying the best quality that you can, especially for the meringue.
- Strawberry syrup is straightforward to make, too, and you can use it in many ways. Try the recipe below.
- That sickly sweet supermarket meringue just sets his teeth on edge says Javier. Use your favourite recipe to make the meringue. Just remember you don’t need much!
- Serves 4
Created by Javier Codina, Executive Chef, Moda Restaurant
Ekka Strawberry Ice Cream Dessert
Ready to whip up a dessert that tastes like the Ekka in a bowl? This Strawberry Ice Cream Dessert layers creamy scoops of strawberry ice cream, pillowy whipped cream, crisp meringue, and a vibrant homemade strawberry syrup—made with fresh Queensland strawberries, of course. Inspired by Chef Javier Codina’s childhood treat Catalan Pyjamas, it’s a Spanish-style Eton Mess with a sun-kissed Queensland twist.
The real hero? That glossy, ruby-red strawberry syrup. It’s simple to make, stores beautifully, and adds a burst of real berry intensity to every bite. Serve this showstopper in clear glasses for a peek at the pretty layers and enjoy a spoonful of Ekka nostalgia no matter where you are.
Ingredients
- 12 large Queensland strawberries
- 100 ml whipped cream (caster sugar and vanilla optional)
- 50g meringue
- 4 tbsp strawberry syrup
- 8 scoops of Strawberry ice cream
Instructions
Assemble by layering ingredients in individual bowls or glasses and serve immediately.
Notes
Strawberry Syrup
Double or triple this recipe, and you will have extra for later use. I used three 250 gm punnets of strawberries and will freeze the leftovers or keep it in the fridge in a sterile, sealed container.
INGREDIENTS
- 1 cup strawberries
- ¼ cup caster sugar
- 1 Tbs lemon juice
- 1 Tbs water
- 1 tsp vanilla bean paste
INSTRUCTIONS
Place strawberries, caster sugar, lemon, water and vanilla in a saucepan and simmer over low heat until the sugar has dissolved and has thickened slightly, approximately 10 minutes or more. Do not boil. As it cools, the compote will thicken slightly. Put the compote through a sieve, and you have strawberry syrup!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 372Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 42mgSodium: 87mgCarbohydrates: 63gFiber: 2gSugar: 24gProtein: 5g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
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