Eton mess

Eton mess

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
450g strawberries, hulled and quartered
3 tablespoons caster sugar
160ml pouring cream
125g crème fraîche
2 tablespoons icing sugar
1/4 teaspoon vanilla extract

Meringues

Quantity Ingredient
2 large egg whites
1/4 teaspoon cream of tartar
145g caster sugar

Method

  1. Preheat the oven to 120°C. Line two baking trays with baking paper.
  2. To make the meringues, whisk the egg whites using an electric mixer with a whisk attachment, until soft peaks form. Add the cream of tartar and gradually add the sugar, whisking continuously to make a thick glossy meringue.
  3. Spoon the meringue onto the prepared baking trays, making six approximately 8 cm wide mounds. Bake in the oven for 50–60 minutes, until crisp but not coloured. Turn the oven off, set the door ajar and leave the meringues overnight to dry out.
  4. Place half of the strawberries in a bowl and roughly mash using a potato masher. Add the remaining strawberries and the sugar, stir and set aside for 15 minutes, or until the juices begin to seep and the strawberries soften slightly.
  5. Whip the cream, crème fraîche, icing sugar and vanilla together using an electric mixer with a whisk attachment, until soft peaks form.
  6. Roughly crush the meringues. Place the cream mixture and half of the meringues and half of the strawberries in a medium-sized bowl and stir until just combined. To assemble, create layers of crushed meringue, strawberries and the mixed strawberry cream in four serving glasses.

Tags:
Great
Pub
Food
Rachael
Lane
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