Eton Mess

RECIPE AND PHOTOGRAPHY: Jenelle McCulloch

This timeless British dessert features layers of crisp meringue, fluffy whipped cream and fresh summer berries. Delicate yet indulgent, this beautifully simple dish is perfect for warm-weather entertaining.

INGREDIENTS

(Serves 4)

MERINGUE*

4 egg whites

¼ tsp cream of tartar

Pinch of salt

1 tsp vanilla extract

1 cup granulated sugar

TO ASSEMBLE

1 cup fresh strawberries

¹/³ cup granulated sugar

1 cup heavy

whipping cream

2 tsp powdered or

superfine sugar

Optional – add orange zest and liqueur of choice to strawberries to zest it up!

*You can also use store-bought meringue cookies.

INSTRUCTIONS

MERINGUE

Make the meringue the day before you plan to serve: Preheat oven to 200ºF.

Separate egg whites and yolks, being careful not to get any yolks in the whites. Add cream of tartar, pinch of salt and vanilla. Using an electric whisk, beat for 1 or 2 minutes until stiff foam forms. Gradually beat in the sugar while continuing to beat the mixture. Be careful not to add the sugar too quickly, as it will deflate the meringue.

Beat until stiff peaks form. Spoon meringue onto a baking sheet lined with parchment paper. Bake for 1 hour, then turn off the heat. Do not open the door and leave in the oven to cool completely.

TO ASSEMBLE

Mash ¹/³ of the strawberries in a bowl. Quarter the remaining strawberries and add them to the mashed strawberries in the bowl.

Add ¹/³ cup of sugar. Mix and let sit to macerate while preparing the rest of the ingredients.

Whip the cream with powdered or superfine sugar until stiff. Once all ingredients are prepared, smash the meringue and layer whipped cream, then strawberries. OH