Eton Mess
A light English summer dessert of juicy strawberries, delicate whipped cream and crunchy meringue.
Ingredients
- strawberry400 g
- meringue100 g
- cream 33%300 ml
- powdered sugar30 g
- vanilla extract1 tsp
Instructions
Rinse the strawberries (400 g), pat dry and remove the stems; set aside 130 g of berries for the sauce and 80 g for garnish, and cut the rest into pieces.
Blend the reserved 130 g of strawberries with powdered sugar (30 g) until smooth to make the sauce.
Whip the chilled cream (300 ml) to soft peaks, add vanilla extract (1 tsp) and mix briefly. Don't whip the cream until it's too stiff.
Break the meringue (100 g) into uneven, bite-sized pieces; set aside about 20 g for the top layer.
Gently fold 80 g of the meringue and the chopped strawberries into the whipped cream, taking care not to lose the lightness of the cream.
Divide the mixture among 4 serving glasses or bowls, layering it with the strawberry sauce.
Just before serving, garnish the dessert with the reserved berries and the remaining meringue; serve immediately, while the meringue is still crunchy.
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