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.
Preheat your oven to 180°C (350°F). Place the strawberries on a baking tray and pour over the golden syrup and toss to coat the strawberries. Place in the oven and roast for 20-25 minutes, stirring half-way through. The strawberries should 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 100°C (210°F). In the bowl of an electric stand mixer fitted with the whisk attachment, 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 an offset spatula into a rectangle about 1cm (½ inch) thick. Bake for 1 hour. Don’t open the door and allow the meringue to cool completely. Then break meringue into pieces.
In the meantime, whip your cream and powdered icing sugar in a bowl until soft peaks form. Stir in the chopped mint.
To serve. In a glass, layer meringue, then mint cream, then roasted strawberries and 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.
To store: Remaining meringue can be stored in an airtight container at room temperature, strawberries and cream can be refrigerated in separate containers.