Eton Mess - the ultimate English summer dessert!

There cannot be another dessert dish that on a hot summer’s day will elicit as much pleasure and delight amongst adults and children alike as eton mess. It is the perfect combination of taste, texture and appearance. I’ve added a slight twist to my recipe which I believe improves on the original!

 

Ingredients

350 gr Golden caster sugar

6 large egg whites

 1 kg  fresh strawberries

3 tablespoon icing sugar

1 tablespoon balsamic vinegar

1200 ml double cream

 

Ok, you must have the cleanest possible bowl into which place the egg whites and whisk (by hand or machine) until they form soft peaks that will gently fall when removing the whisk. Now add the caster sugar gently a bit at a time and whisk until the sugar has been thoroughly whisked in.

Now simply take rounded dessert spoonfuls and place on a lined baking tray. Place in the middle of a low oven at 150 C and leave the meringues for 1 hour.  I prefer the meringues slightly chewy so take them out after an hour, however if you prefer a dryer texture leave them until the oven goes cold.

Prepare half of the strawberries, hulling and chopping in half and set aside. The remainder are placed in a blender with the icing sugar and the balsamic vinegar. The balsamic vinegar adds a delicious depth and sharpness, believe me!

Now pass the puree through a nylon sieve to remove the seeds.

Just before time to serve pop the meringues into a plastic zipper bag and have huge fun breaking the meringues into nice mouth sized bits (not too small!). Add the crushed meringues to the large bowl of whipped double cream, add the prepared strawberries and gently fold the puree into the mix creating a lovely marbled effect.

I keep aside maybe a quarter of the puree to allow guests to drizzle it themselves. I also prefer to serve in one huge bowl, and watch the ensuing melee as previously civilised guests fight for their fair share of what is simply a stunning summer dessert.

Impossible to eat without a smile on your face!

Comments

[Paul]

I should add that pomegranate juice is another good addition to the puree, although even less authentic than balsamic vinegar !

[limo services]

They look so light and delicate! definitly i'm gonna make it