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Eton Mess

Eton Mess

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 4 people

Ingredients
 

Meringue

  • 2 egg whites
  • 100 grams caster sugar
  • ½ teaspoon white vinegar
  • ½ teaspoon corn flour

Strawberries

  • 400 grams strawberries, washed, hulled and chopped
  • 20 grams caster sugar

Whipped Cream

  • 250 mL whipping cream
  • 15 grams caster sugar
  • 1 teaspoon vanilla extract

Instructions
 

Preparing the Meringue

  • Preheat oven to 130 °C. Line a large tray with baking paper.
  • In the bowl of a stand mixer fitted with the whish attachment, add the egg whites and whisk on a medium-low speed until soft peaks start to form (2-3 minutes).
  • Add the sugar, one spoon at a time, while the eggs are being whisked. Once all the sugar is added, whisk for a further 2 minutes.
  • Add the vinegar and corn flour, and whisk for a further 5 minutes. The mixture should be firm and glossy at this point.
  • Spread the mixture out on the prepared tray, making a thin rectangle shaped meringue. Bake for 1½ hours. During the baking do not open the door. Turn the oven off and leave the meringue to cool in the oven for 2-3 hours.

Whipping the Cream

  • Add the cream, sugar and vanilla to a bowl and use a hand/stand mixer to whip, until soft peaks form.
  • Add the strawberries and caster sugar to a small bowl and combine together. Set aside for at least 30 minutes prior to serving.

To Assemble

  • Use your hands to crumble the meringue into medium sized pieces.
  • In a glass, layer strawberries, cream and meringue. Repeat the layering until the glass is full. Top with fresh strawberries for decoration and serve immediately.