Layers of whipped cream, fruit and baked mini meringues, a good Eton Mess is crunchy, toothsome, sweet and refreshing.
By Ruth Kirwan
The Eton Mess was, in the end, the perfect stepping stone to take me out of my comfort zone. It’s not too riotously difficult- I mean, we’re not making Phyllo dough from scratch here, or anything – but it was a great way for me to edge a bit out of my shell.
Eton Mess
- Total Time: 2 hours 25 mins
- Yield: 4 1x
Description
Layers of whipped cream, fruit and baked mini meringues, a good Eton Mess is crunchy, toothsome, sweet and refreshing.
Ingredients
Scale
- 3 egg whites
- 1 teaspoon vanilla extract, divided
- ¼ teaspoon cream of tartar
- ½ cup plus 2 tablespoons confectioners sugar
- 1 cup whipping cream
- 2 tablespoons sugar
- 1 cup diced strawberries
- seeds of one pomegranate
Instructions
- Preheat the oven to 200*F. Combine the egg whites, ½ teaspoon of vanilla extract, cream of tartar and confectioners sugar in a large bowl. Using a hand mixer, whip until stiff peaks form.
- Line a baking sheet with parchment paper, and using two spoons, drop dollops of meringue onto the parchment paper.
- Bake for 1 ½ hours, turning the baking sheet halfway through. When the baking is done, turn off the heat and crack the oven door open. Let the meringues sit for at least 5 hours or overnight, until they are completely dried through.
- Just before serving, whip the cream and sugar together until stiff peaks form. Line the bottom of each serving vessel with a layer of strawberries, then place a meringue cookie on top. Spoon on the whipped cream, then top with pomegranate seeds and another meringue.
- Serve immediately.
- Prep Time: 25 mins
- Cook Time: 2 hours
- Category: Dessert
