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Eton mess
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Total Time:
1 hour 30 minutes
Timeless Eton mess dessert - a crowd-pleasing favorite!
Ingredients:
  • 6 large free-range egg whites
  • 300 g golden caster sugar plus extra for sprinkling
  • 1 big pinch of sea salt
  • 500 g mixed fresh berries such as strawberries, raspberries and blackberries
  • 1 teaspoon vanilla bean paste
  • 1 splash of balsamic vinegar
  • 1 vanilla pod
  • 250 ml double cream
  • 1 tablespoon icing sugar
  • 250 g fat-free Greek yogurt
  • 2 tablespoons hazelnuts optional
  • 50 g dark chocolate (70% cocoa solids)
Instructions:
  • 1. Preheat the oven to 130ºC/250ºF/gas ½. 2. In a clean, dry bowl, beat egg whites with an electric whisk on medium speed until stiff peaks form. 3. Gradually add caster sugar and salt while whisking on high speed for 7 to 8 minutes, until white and glossy. Test by feeling for smoothness. 4. Line 2 large baking trays with greaseproof paper. Divide meringue mixture, shaping and swirling it across trays, leaving a 3cm gap around edges. 5. Bake for 1 hour 10 minutes, until crisp outside and slightly soft inside. Cool. 6. Macerate strawberries with caster sugar, vanilla bean paste, and balsamic. 7. Whip cream, icing sugar, vanilla seeds, and fold in Greek yoghurt. 8. Toast nuts until golden and crush lightly. Melt chocolate over low heat. 9. Spread half the vanilla cream on one meringue, top with half the berries, melted chocolate, and nuts. Repeat with second meringue. 10. Serve immediately.

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