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Eton Mess

2 hrs 30 mins Cook
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With the warmer weather, a tasty dessert that isn’t too heavy can be very welcome. Enter Eton Mess! With crumbled meringue, fresh cream, juicy strawberries, and a homemade strawberry sauce, this is definitely one to be had al fresco!

Enjoy and share your creations with us by tagging us on Social Media using #GemBakes. Find us on Instagram, Facebook and Youtube!

agnesgempackfoods-ie
prep time
10 mins
cooking time
2 hrs 30 mins
servings
6

Equipment

  • mixing bowl

  • lined baking tray

  • blender

Ingredients

  • For the Meringue:

  • 4 Large Eggs Whites

  • 240g Gem Caster Sugar

  • 1 tsp White Wine Vinegar

  • 1 tsp Vanilla Extract

  • For the Strawberry Sauce:

  • 150g Strawberries, quartered

  • 30g Gem Granulated Sugar

  • 10ml Lemon Juice

  • For the Toppings:

  • Whipped Cream

  • Strawberries

Instructions

1
Preheat your oven to 90°C
2
In the bowl of a clean stand mixer, whip 4 large egg whites until soft peaks on medium-high. Add in the white wine vinegar (1 tsp).
3
Tablespoon by tablespoon, add the caster sugar (240g) into the eggs. Continue to whip and add in the vanilla (1 tsp) once it reaches stiff peaks.
4
Pipe the meringue onto a lined baking tray, and bake on the bottom shelf of the oven for 2 hours 30 minutes to 3 hours, or until they lift off the sheet without sticking.
5
While the meringue is in the oven, add the strawberries (150g) to a pot with granulated sugar (30g) and lemon juice (10ml). Bring to a boil, the strawberries will release their juice with little effort. Reduce to a simmer, cover and leave for 20 - 25 mins.
6
Once the sauce has reduced and slightly thickened, blitz using an immersion blender to ensure it's smooth.
7
Once the meringues are done and cooled, assemble your Eton mess by crumbling the meringue, adding your sauce, and topping with strawberries and whipped cream!
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