Eton Mess
"This is a wheat free dessert, and a nondairy version can be made with coconut cream rather than fresh cream."
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
Ingredients
Ingredients for the meringue:
a splash of white malt vinegar
2 egg whites
120g of caster sugar
for the filling:
460mls of cream
½ tbs of honey
1 tsp of vanilla
500g of strawberries, green stalks removed and roughly chopped
Method
Line a large flat baking tray with parchment. Pre heat your oven to 130ºC/gas mark ½.
Use the vinegar, on a clean cloth, to wipe the inside of the whisking bowl, as well as the whisk. Add the two egg whites and whisk until they form stiff peaks.
Gently combine the sugar into the egg whites a third at a time.
Spoon the mixture onto your prepared tray and place it in the centre of your oven. Bake for about an hour until the meringues have hardened. Once cool enough to handle transfer them onto a wire rack to cool completely.
Whisk the cream with the honey and vanilla until soft peaks form.
Spoon some of the cream into the base of four glasses or bowls. Add some cracked meringues and some strawberries and repeat this to layer up the dessert.
Serve the Eton mess pretty quickly after it is made.
