Eton mess
Eton mess
Ingredients
6 shop bought meringues
500g ripe strawberries and raspberries
50g caster sugar
450ml double cream
1 tbsp icing sugar
1 vanilla pod (optional)
6 small sprigs mint (optional)
Method
Wash the strawberries and cut in half or quarters, depending on size, and raspberries. Put in a bowl, sprinkle with 50g caster sugar, toss very gently to coat and leave in a cool place to macerate for at least 20 minutes, until they begin to give up their juices.
Put a large bowl in the freezer, if you have room. Scoop out a third of the fruit and set aside. Lightly crush the rest into a chunky compote. Pour the double cream into the cold bowl, sift in the icing sugar to get rid of any clumps, then scrape in the vanilla seeds, if using, and whip to soft peaks.
Roughly squash the meringues, then fold the pieces and the crushed strawberries through the double cream, making sure not to over-mix: the cream should be swirled with fruit juices, rather than pink all the way through.
Spoon into a serving dish, or divide between six individual dishes, and top with the remaining fruit. Finish with a sprig of mint, if you’re feeling fancy, and serve as soon as you can: the meringues will go soggy if kept for too long (although you can make the dish as far as the end of step four in advance).
