Eton Mess - Strawberries with Whipped Cream and Crushed Meringue Recipe

Methods

• To make this Eton Mess - Strawberries with Whipped Cream and Crushed Meringue Recipe
• To make the meringues -
• Whip up the egg whites with half of the sugar until nearly whipped then
• Add the remaining sugar, continue until the whites are firm / stiff and hold in the bowl when you turn it upside down (preferably over your head for effect)
• Tip - make sure the egg whites have no egg yolk in them and the whisk and bowl are clean and dry
• Spoon heaps on to a greased sheet of greaseproof paper on a tray
• Place in a preheated oven, lowest setting approx. 80*c / gas 1/2 for - 4 - 5 hours until dried out and crisp
• Tip - Pre-make the meringues up to 3 days before needed
• To make the strawberry sauce -
• Simply chop the hulled strawberries
• Add all the ingredients to a saucepan
• Hard simmer for 5 minutes . Blend/ whizz / liquidise until smooth (if you haven't got a wizzer simply push through a sieve) Cool
• When ready to serve -
• In a big bowl - whip up the cream with the sugar until lightly whipped but not loose - with a little hold!
• Chop up the remaining strawberries, petite pois sized pieces
• Stir the strawberries and half of the strawberry sauce in to the cream
• Roughly crush / break up the meringues in to the cream mix
• Mix until roughly mixed, you want messiness
• Either serve straight in to glasses or in a large trifle style bowl - either way pour half of the remaining sauce in to the bottom of the serving dish, spoon on the Eton Mess and pour the remaining sauce on top
• Serve