Description
This classic Strawberry Eton Mess recipe combines crisp meringue, luscious whipped cream, and fresh, fruity strawberries to create a simple yet indulgent British dessert. Light and airy, it’s perfect for summertime gatherings or a fresh, sweet treat.
Ingredients
Meringue
- 2 large egg whites
- 100 g caster sugar (superfine)
- ½ tsp lemon juice
- ½ tsp cornflour (corn starch)
Cream
- 240 ml double cream (heavy cream)
- 15 g powdered icing sugar (confectioners sugar), sifted
- 1 tsp vanilla extract
Strawberries
- 400 g fresh strawberries (washed, hulled, chopped)
- 15 g powdered icing sugar (confectioners’ sugar), sifted
Instructions
- Make the Meringue: Preheat your oven to 140°C (280°F) and line a baking tray with parchment paper. Using a stand mixer with the whisk attachment, whisk the egg whites on medium-low speed until soft peaks form and they are frothy.
- Add Sugar: Gradually add caster sugar one tablespoon at a time while whisking continuously. After all sugar is added, whisk for an additional 5 minutes until the mixture is smooth, glossy, and forms firm peaks.
- Add Lemon Juice and Cornflour: Mix in the lemon juice and cornflour, then whip for another 5 minutes. The meringue should be thick, shiny, hold its shape firmly, and be free from any graininess.
- Bake Meringue: Spoon the meringue onto the prepared tray and spread into a 1 cm thick rectangle using an offset spatula. Bake in the oven for 1½ hours without opening the door. Once baked, let it cool completely on the tray before breaking into pieces of various sizes.
- Whip Cream: In a clean bowl, whip the double cream with powdered icing sugar and vanilla extract until soft peaks form.
- Prepare Strawberries: Put half of the chopped strawberries into a shallow bowl and crush them thoroughly with the back of a fork to create a puree. Add the remaining strawberries and the powdered icing sugar, mixing gently to combine.
- Assemble Dessert: In serving glasses, layer crushed strawberries, whipped cream, and broken meringue pieces. Repeat the layering until the glass is filled. Finish with some strawberries on top for garnish and serve immediately.
Notes
- Do not open the oven door during meringue baking to prevent collapsing.
- Ensure the egg whites are at room temperature for better volume.
- Use fresh, ripe strawberries for the best flavor.
- The dessert is best served immediately as the meringue can soften over time.
- Substitute lemon juice with white vinegar if lemon is not available.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
