Strawberry Eton Mess

A sharp contrast between the crunch of dry meringue and the silkiness of cold whipped cream. The strawberries provide a bright acidity that cuts through the sugar.

• Prep time: 25 min
• Cook time: 90 min
• Difficulty: Easy
• Calories: 643
• Protein: 9 g
• Carbs: 69 g
• Fat: 35 g

Ingredients

• 4 piece Egg ( whites only )
• 230 g White sugar ( divided )
• 500 g Strawberry ( hulled and quartered )
• 400 ml Liquid cream ( very cold )
• 1 tsp Vanilla extract
• 1 piece Citrus limon (L.) Burm. f. ( juiced )

Instructions

1. Baking meringues

   Whisk egg whites until stiff. Gradually add 200g of white sugar until glossy and forming stiff peaks. Pipe or spoon onto a tray and bake at 100°C for 90 minutes. Meringue should sound hollow and peel off easily.

2. Fruit preparation

   Wash and hull the strawberries. Slice into even quarters. Drizzle with lemon juice to maintain brightness and add a touch of acidity.

3. Whipped cream

   Whip the cold liquid cream with the remaining sugar and vanilla extract. The cream should be light and airy but hold its shape on the whisk.

4. Last-minute assembly

   Roughly crush the meringues by hand. Gently fold into the cream and strawberries. Do not overmix to keep the meringue pieces crunchy and maintain a marbled look.

Chef's tips

• The meringue must be perfectly dry to avoid softening immediately upon contact with the cream.
• Don't over-sweeten the cream, as the meringue already provides significant sweetness.
• Assemble at the last second to preserve the distinct textures.

Storage

Consume immediately after assembly. Meringues can be stored for 1 week in an airtight container in a dry place.