Eton Mess
This timeless British delight is an all-season favorite, blending layers of taste and texture into a delectable masterpiece.
Ingredients
Meringue
- 2 egg whites
- 120 g castor sugar
- Strawberry Syrup
- 500 g strawberries
- 100 g castor sugar
- 1 tsp vanilla paste
- 3 tbsp water
- 1 orange – zested
Other
- 600 ml heavy cream
- 2 tbsp icing sugar
- 1 tsp vanilla paste
- Balsamic reduction
- 250 g strawberries
- Mint
Instructions
Meringue
- In a stand mixer whisk egg whites until stiff peaks approx. 7-8mins
- Add sugar in 3 batches and whisk each time until stiff peaks form approx. 3mins
- Spoon 8 dollops of meringue mixture onto lined baking sheet and bake @ 110c for 1hr or until firm. Allow to cool in the oven
Strawberry Syrup
- Dice strawberries and add to saucepan with vanilla, sugar, orange zest and water
- Simmer for 8-10mins, allow to cool completely
- Store in the fridge until ready to use
Other
- Whip the cream with icing sugar until it holds it’s shape
- Chop berries into bite sized pieces
- Pick some mint leaves for garnish
Serving
- Layer strawberries, meringue, cream, strawberry syrup into a bowl/glass and repeat with a second layer
- Add drizzle of balsamic and mint leaves for garnish
Notes
- •Every element can be made in advance – making this a great dessert for a dinner party. Just don’t put it all together until serving it
- Shop-bought meringues work great, too, if you don’t have time!
- Store cooked meringues in an airtight container
- Don’t worry if your meringue cracks in the oven, as we are breaking them up anyway 😉