Eton Mess

Vegetarian 1 h 35 min 6 servings Medium 498 kcal

by Tavolino

A classic summer dessert featuring layers of crisp meringue, whipped cream, and fresh strawberry sauce.

Ingredients

1
Preheat the oven to 120C (100C fan) and line a large baking tray with parchment paper.
2
Whisk the egg whites in a clean bowl using an electric mixer until they reach stiff peaks.
3
Gradually add the caster sugar in three batches, whisking thoroughly to stiff peaks after each addition.
4
Spoon dollops of the meringue mixture onto the prepared baking parchment.
5
Bake on the bottom shelf of the oven for 60 to 75 minutes until the meringues are hard.
6
Remove the meringues from the oven and leave them to cool completely.
7
Blitz one-third of the strawberries in a blender to create a smooth strawberry sauce.
8
In a large bowl, whisk the double cream and icing sugar until the mixture just holds its shape.
9
Roughly crush three-quarters of the cooled meringues.
10
Fold the crushed meringues and the remaining chopped strawberries into the whipped cream.
11
Gently swirl the strawberry sauce through the cream mixture.
12
Divide the mixture into serving bowls.
13
Crush the remaining meringues and sprinkle the pieces over the top to serve.