Eton Mess

Directions

• Preheat the oven to 100°C/lowest gas mark setting
• Whisk the egg whites until very stiff then gradually add the caster sugar. Beat until incorporated, then add the icing sugar and whisk until combined.
• Place in a piping bag and pipe 4 large nests and some spare shapes for crushing later, onto a baking tray lined with parchment paper
• Place the meringue in the oven for 2 hours, until the nests are completely dried out and can be removed from the baking paper with ease.
• Turn the oven off and leave the meringues inside with the door ajar to go cold.
• For the strawberry sauce, place 1 punnet of prepared strawberries into a blender and blend into a purée.
• To assemble the Eton messes,
• Keep 4 strawberries back for serving and slice the rest into quarters, crush the remaining meringue shapes, then gently fold both into the cream.
• Add the strawberry puree and very gently fold into the cream, do not overdo this part you just want the puree to leave a marble effect in the cream.
• Place the meringue nests on a serving dish/plate and fill the meringue shells with the ‘mess’ ingredients,
• Place 2 halved strawberries on each mess and serve with a sprig of mint.
• Enjoy!