So, after months and months of talking about it, we finally made the big move to London. The city is grey and overcast at the moment but upon our arrival, it was sunny, bright and a blistering 30 degrees. And of course, being of a pale complexion, I did the typical Irish thing of getting scorched within the first couple of hours and I am now sporting a lovely farmers tan! The great weather that we had upon our arrival is no more but it did inspire me to make this summery, light dessert. And what better way to celebrate our move to London than with a very English dessert made with beautifully sweet and juicy (British) strawberries.
Note: I used Glenilen yoghurt pots here but any glass or small dessert bowl would do.
Ingredients (Makes 3 to 4 glasses/pots with some meringues left over to nibble on later!)
For the meringues:
2 egg whites
1/2 cup (115 g) unrefined caster sugar OR regular caster sugar
OR use shop bought meringues
For the Eton Mess:
A punnet of strawberries
A splash of balsamic vinegar
1/2 tsp sugar (optional – depending on the sweetness of your strawberries)
150 ml cream, whipped
1. Preheat the oven to 140 C.
2. To make the meringues, whip the egg whites until soft peaks have formed, then add half of the sugar and continue to add the rest of the sugar until stiff peaks have formed. You should be able to tip the bowl upside down without any spillages!
3. Dollop spoonfuls of meringue onto a baking sheet lined with parchment paper. This does not have to be neat as you are going to be crumbling the meringues up later anyway.
4. Bake for 40-50 minutes or until pale and dry. Allow to cool.
5. While the meringues are cooling, quarter the strawberries and place them in a bowl with a splash of balsamic vinegar and 1/2 tsp of sugar (if using).
6. In a separate bowl, whip the cream to soft peaks and set aside until the meringues are completely cool.
7. To assemble, just add a spoonful of the strawberries to the glasses/pots, layer a spoonful of cream on top of that and crumble some meringues on top of that. Keep layering until your glasses/pots are full and garnish with a few pieces of strawberry.