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The Original Eton Mess

The Original Eton Mess

Photo of Eton Mess dessertThe Original Eton Mess

Ingredients (makes 8)

3 large egg whites
175 g (6oz) caster sugar
300 g (11oz) raspberries
5 tbsp.icing sugar
juice 1/2 lemon
600 ml double cream
1 tbsp. vanilla extract
350 g (12oz) strawberries, hulled and halved/quartered
2 bananas, peeled and sliced

Directions

  1. Preheat oven to 110°C (90°C fan) mark ¼ . Beat egg whites in a grease-free bowl with a handheld electric whisk until stiff peaks form. Gradually add caster sugar, whisking back up to stiff peaks after each addition. The meringue should be thick and glossy
  2. Line two large baking sheets with baking parchment. Spoon remaining meringue into a piping bag fitted with a 2cm (¾ in) star nozzle. Pipe 16 swirls on to lined sheets, spacing apart. Bake for 2hrs, then turn off oven and leave to cool inside
  3. Whizz 200g (7oz) of the raspberries, 4tbsp of the icing sugar and the lemon juice in a food processor. Press through a sieve into a jug; discard seeds
  4. In a large clean bowl, whip cream, remaining icing sugar and vanilla to soft peaks. Crush half the meringues and fold into cream. Fold through half the raspberry  sauce to marble. Divide among eight glasses and scatter over all remaining fruit. Top each with a meringue and drizzle over remaining sauce. Serve.