Meringue. Berries. Cream. How could anyone possibly not like that combination?!
I think Eton Mess might be one of my favourite summer desserts. That’s why when I had a couple of leftover egg whites, and I found a punnet of blueberries reduced to 50p, I knew exactly what to make.
The blueberries were the best I’ve tasted all summer, and the British strawberries were equally delicious. The fact that they survived long enough to make it into the dessert is down to some severe self restraint!
This barely counts as a recipe as it’s so, so simple.
Whisk 2 egg whites until stiff, then whisk in 110g of caster sugar a spoonful at a time. Blob on to a baking sheet and bake at a low temperature, 130-140ish. 30 mins will give you white meringues with a soft marshmallowy centre, an hour will produce crisper, golden meringues, it’s really down to your personal preference but I went for golden crispy.
Break up the meringues into small-ish chunks. Whip 300ml double cream with a little icing sugar, then pile into glasses with the meringue and whatever berries are available. That was my slight attempt to make it look nice, but really all mixed in together and chucked into a big bowl is equally as good!
I also kept one meringue back to make a mini pavlova, as the friendly pony had never have one before. Talk about deprived culinary upbringing!