Eton Mess

Ingredients

• 2 large egg whites (room temperature)
• 100g caster sugar
• 1/4 teaspoon vanilla extract (optional)
• 300ml double cream (heavy cream)
• 300g fresh strawberries (hulled and halved or quartered)
• 1–2 teaspoons icing sugar (optional)
• Extra strawberries or crushed meringue for garnish (optional)

Instructions

1. If you are using homemade meringues: Preheat your oven to 110°C (100°C fan) or 250°F and line a baking tray with parchment paper.
2. In a clean, dry bowl, whisk 2 large egg whites at room temperature until soft peaks form. Gradually add 100g caster sugar, one tablespoon at a time, whisking well after each addition until stiff, glossy peaks form. You can add 1/4 teaspoon of vanilla extract if desired.
3. Spoon or pipe the meringue onto the tray in small rounds or rustic blobs. Bake for 1 hour and 15 minutes, then turn off the oven and leave the meringues inside for another 15 minutes to dry out. Let them cool completely.
4. To make the filling, whip 300ml double cream (heavy cream) until soft peaks form. You can sweeten the cream with 1–2 teaspoons of icing sugar if you like.
5. Hull and halve (or quarter) 300g fresh strawberries. Lightly crush half of them with a fork to release their juices and keep the rest in chunks.
6. To assemble the dessert, roughly crush the cooled meringues. In a large bowl, gently fold together the whipped cream, crushed strawberries, strawberry chunks, and meringue pieces. Mix just enough to combine—don’t overmix. It should look like a messy, marbled mixture.
7. Spoon into serving glasses or a bowl and garnish with extra strawberries or crushed meringue if desired.