There are two ways which this can be done. The easy way or the home made way. Personally, I prefer to do the homemade way, but it doesn’t make a lot of difference unless you’re quite fussy like me. So here we are a very tasty Eton mess, ideal for special occasions or not so specially occasions, depending on how you’re feeling!
The easy way:
- 1 pack of 8 Tescos Finest Meringue Nest
- 600 ml Double Cream
- 400g organic strawberries
- Strawberry syrup
Method:
- Whisk the double cream until it forms peaks.
- Add crushed bite size meringues, strawberries and syrup, then serve.
Home made way:
- 8 organic eggs at room temperature
- 230g caster sugar
- 230g icing sugar
Strawberry syrup:
- 600 g organic strawberries or frozen
- 4tbsp water
- 4 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornflour
- pinch of salt
- 600 ml double cream
- 400g organic strawberries
- 1/2 tsp vanilla extract
Method:
- Place the strawberries in a pan, add the water, sugar, lemon juice, cornflour and salt. Cook on low heat and stir until the sugar dissolves.
- Turn up the heat until it boils, adjust to medium and let it simmer for 5-10 minutes until it’s has a thick consistency.
- Pour the mixture in another saucepan through a metal strainer, making sure to discard all the small seeds and left over flesh. Leave to cool.
- Preheat the oven to 100c, I have a fan oven, so if you are using a conventional oven make it 110c.
- Line a large tray with parchment paper.
- In a large metal bowl whisk the egg whites at medium speed until the mixture is fluffy and stand up in stiff peaks.
- Turn the speed up and add the caster sugar a spoonful at a time. Beat for about 3 seconds between each addition. When the meringue is stiff and shiny it is then ready to add the icing sugar.
- Sift the icing sugar over the mixture and gently fold it with a wooden spoon. Continue to do this and be careful not to over mix.
- When the mixture is smoothly spread it on the baking tray. Bake for about 1 1/2 hours in a fan oven and a little longer in a conventional oven.
- Meanwhile, whisk the double cream and add 1/2 tsp of vanilla.
- When the meringue has cooled break them up in chunks, I like mine quite large but it’s totally up to you how much meringue you like in your mess.
- Slice the strawberries into quarters and add to the mixture.
- Serve with the strawberry sauce, and feel the calories pile up! Enjoy! 🙂
3 comments
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