Eton Mess
Ingredients
500g strawberries, quartered, plus extra to serve
1/2 cup caster sugar
200ml thickened cream, lightly whisked
125g Tatua Mascarpone
1/2 cup pure icing sugar, sieved
Scraped seeds of 1/2 vanilla bean
125g raspberries or cherries
Meringues (make or buy)
100g egg white (about 3 eggs)
100g caster sugar
100g pure icing sugar, sieved
15g cornflour
Method
Meringues:
- Preheat oven to 120C. Whisk egg white and a pinch of salt in an electric mixer until firm peaks form (3-4 minutes). With motor running, gradually add caster sugar and whisk until thick and glossy (2-3 minutes).
- Sieve icing sugar and cornflour, and fold gently to combine.
- Spoon 8cm-diameter round mounds onto an oven tray lined with baking paper.
- Bake until meringues lift easily from trays and are crisp but not coloured (45-50 minutes). Once cooked, turn off oven and cool meringues completely in oven.
Eton Mess:
- Toss strawberries and caster sugar in a large bowl to combine, then set aside until juices begin to seep (20 minutes).
- Whisk thickened cream, Tatua Mascarpone, icing sugar and vanilla seeds together in a separate large bowl until soft peaks form.
- Scatter a quarter of the strawberries in 6 individual dishes, spread with the cream mixture, and coarsely crumble a quarter of the meringue over the top. Repeat layering with remaining ingredients.
- Scatter Eton mess with raspberries and extra strawberries and serve.
