Categories
 15Mins Prep Time |
 60Mins Cook Time |
 Skill Level |
people
Ingredients
- 3 Egg whites
- 175 grams Caster Sugar
- 1 Pinch of salt
- 600 grams Strawberries
- 500 millilitres double cream
- 4 tablespoons Icing sugar
Cooking Instructions
- Preheat oven to 110°C and line the tray with grease proof paper. Whisk the eggs whites to a stiff peak and your sugar.
- As you whisk, gradually let the sugar drift into the whites little by little so that, by the end of whisking, you have stiff whites. Use a spatula to spread the whipped whites over the tray.
- For an eton mess, the meringue will be crushed, so the shape is not too important.
- Once fully spread, transfer to the oven to dry out and crisp. This can take 1 hour, but check it after the first 45 minutes depending on your oven.You can remove the meringue when it sounds hollow and brittle when you tap it.
- Whisk the cream until lightly whipped.
- Place 200g strawberries in to a bowl with 4 tbsp icing sugar and blend. Sieve into a bowl to remove any seeds from the strawberries.
- Add half the strawberries to the cream and stir in. Break up the meringue into rough one-inch-sized bits, and add most (but not all) of the meringue to the cream.
- Layer up the cream in glasses (tumblers or martini glasses will work), alternating layers of the cream then sauce with some of the leftover strawberries and meringue.
- Finish the eton mess with some strawberries, crunchy meringue and strawberry sauce.