Eton Mess
Inroduction
About this Recipe
By: Sheridan Rogers
What would you do with this fat strawberry? I’d use it in an Eton Mess (a mixture – or mess – of smashed meringues, whipped cream and berries). Just where the name comes from is a mystery – some people say it may have come about when a Labrador dog accidentally sat on a picnic basket. But it probably originated in the dining halls of Eton College – you can imagine what went on! If you buy a broken pavlova case or commercial mini meringues, you can assemble the whole thing very quickly.
Ingredients
- egg whites 2
- caster sugar 1/2 cup
- thickened cream 300ml
- fresh ripe strawberries 2 punnets, washed, hulled (.i. remove the green calyx) and halved lengthways
Serves 6 – 8 To make the Meringues: When making meringues, it’s a good idea to open a new bag of sugar: this is to ensure there’s no extra moisture in the sugar because once opened, it’s exposed to humidity in the air. Preheat oven to 120degC (100 degC) if using fan-forced). Line a baking tray with baking paper. Beat the egg whites and salt on low speed of electric mixer until frothy. Add cream of tartar. Gradually add the caster sugar about a tablespoon at a time, beating between each addition until the mixture is glossy before adding the next tablespoon. Continue until mixture is very stiff. Add the vanilla essence. Spoon large spoonfuls (or use a piping bag with Size 11 tip) or shape between two spoons onto trays lined with baking paper. Bake for one hour. Ease meringues with a spatula and leave in the oven another 30 minutes or until dry. Store in an airtight container in a cool dry place. For the Eton Mess: Whip the cream to soft peaks. Hull and halve the strawberries. Put the cream in a large bowl and throw in the strawberries. And now for the fun: smash up the meringues and add them to the bowl. Fold together and spoon onto individual dishes. Tip: for a more elegant presentation, pile the “mess” into a pretty bowl and decorate with cut berries and mint or strawberry leaves.