Eton Mess with Strawberries, Raspberries and Mint
Light and creamy and fruity, what a dessert! If you have no energy to make meringues, use 2 or 3 shop bought ones instead. Although these meringues were stupidly easy to make and they give you enough time to go and do something else while they bake.
Servings: 2
Ingredients
For the meringues
- 1 egg white
- Pinch of salt
- 50 g sugar
- 1 tsp cornflour
For the Eton mess
- 150 g strawberries + 3 extra for garnish hulled
- 15 g sugar
- 150 ml double cream
- 1 tsp sugar
- 1 tsp vanilla extract
- 10 raspberries
- Fresh mint for garnish
Instructions
- Preheat the oven to 140°C/120°C fan/280°F. Line a baking tray with baking parchment.
- Put the egg white and pinch of salt in a large clean mixing bowl and whip with electric beaters until the egg whites until they are firm peaks.
- Add 1 tbsp of the 50g sugar and whisk it into the egg whites. Once incorporated, slowly add the rest of the sugar as you whisk until thick and glossy.
- Sift in the tsp cornflour then fold to combine. Spoon three heaped tablespoons of meringue onto the baking tray, and create an indent in the centre of each so it cooks quicker. Slide the tray into the oven and bake for 40 minutes until firm, crisp and lightly golden. Set aside to cool.
- Chop the 150g strawberries into quarters or halves depending on size. Stir in the 15g sugar and leave to macerate for 20 minutes.
- Once the strawberries are sweet and juicy, add 3 or 4 raspberries and mash them all all together to create a chunky compote.
- Pour the cream into a mixing bowl, add the 1 tsp sugar and vanilla. Whip until the cream is light and thick and standing in soft peaks. Crush the meringues into mallowy chunks.
- Set aside 3 or 4 tablespoons of whipped cream for the final plating. Fold the compote and most of the meringue chunks through the rest of the cream, then dollop spoonfuls on to a serving plate. Garnish with the reserved cream, meringue chunks, leftover raspberries and the 3 strawberries, halved. Top with some pretty leaves of mint. Grab a spoon and tuck in.