It’s Eton Mess Day!

Did you know the recipe was inspired by the strawberry and cream dessert traditionally served at Eton College, on the 4th of June.

Eton Mess is a simple recipe, especially for first time meringue makers. The meringues are broken up so it doesn’t matter if they crack or collapse while baking.

INGREDIENTS (Serves 4)

175g Golden caster sugar

3 Large eggs whites

450g fresh strawberries, hulled and chopped

570ml double cream

1tbsp icing sugar

Sprigs of mint (to decorate)

METHOD

• Measure the caster sugar.

• Place the egg whites, from three eggs, into a clean bowl and whisk until they form soft peaks.

• Add the caster sugar to the egg whites, a tablespoon at a time, and whisk until each tablespoon of sugar has been completely whisked in.

• Next take dessert spoonfuls of the mixture and place them in rows on a lined baking tray (baking parchment).

• Place the baking tray in a pre-heated oven (140C, 275F and Gas 1) and leave for one hour.

• Take meringues out of the oven and leave to cool (preferably overnight so that they are completely dry).

• Take half of the strawberries, place them in a blender and blend with a tablespoon of icing sugar to make a strawberry puree. Pass through a sieve to remove the seeds.

• Whip the cream until it forms soft peaks.

• Break up the meringues and add to a large bowl, add the remaining chopped strawberries and cream and fold in with the meringues.

• Place three tablespoonfuls of the mixture into individual dishes or glasses, add 2 tablespoons of the strawberry purée and another 2 tablespoonfuls of the meringue mixture. Spoon some more puree on top and decorate with strawberries and a sprig of mint.