Crisp sweet layers of meringue combined with light mint whipped cream and juicy roasted strawberries. A British classic, this Strawberry Eton Mess makes a perfect summer dessert.
THIS IS A SMALL BATCH RECIPE. IT CAN BE DOUBLED.
For the Roasted Strawberries:
300g strawberries, hulled and halved
2 tablespoon Lyle’s Golden Syrup
For the Meringue:
2 egg whites
100g caster sugar
1⁄2 teaspoon lemon juice
For the Whipped Cream:
200ml whipping cream
2 tablespoon icing sugar
1 tablespoon fresh mint leaves, chopped
Serve with fresh strawberries
- Pre-heat your oven to 180C/350F. Place the strawberries on a baking tray and pour Lyle’s Golden Syrup over them. Toss to coat. Roast for 20-25 minutes, stirring half-way through. The strawberries will be soft but still hold their shape and be juicy and sticky. Remove from the oven and spoon into a bowl and set aside to cool.
- Lower your oven to 100C/210F. In the bowl of an electric stand mixer, add your eggs and lemon juice. Whisk on medium-high until frothy and soft peaks form. Then, one tablespoon at a time, add the caster sugar whisking all the time. Ensure the sugar is incorporated before adding the next spoonful. Then whip for another five minutes until the meringue mixture is smooth, glossy and stands in firm peaks.
- Spoon meringue onto a lined baking tray and level with the back of a spoon. Bake for 1 hour. Don’t open the door and allow the meringue to cool completely. Then break into pieces.
- In the meantime, whip your cream and icing sugar in a bowl until soft peaks form. Stir in the chopped mint.
- To serve. In a glass, layer meringue, then cream, then roasted strawberries then repeat until the glass is full. Finish with a drizzle of the strawberry juice, some fresh strawberries and mint leaves and another drizzle of Lyle’s Golden Syrup.
Remaining meringue can be stored in an airtight container at room temp, strawberries and cream can be refrigerated in separate containers.
Keywords: eton mess, dessert, summertime