Classic Strawberry Eton Mess

Ingredients

Method

1. 1Heat the oven to 120°C (100°C fan). Line a baking tray with baking parchment.
2. 2Tip the 5 egg whites (already have) into a spotlessly clean mixing bowl. Whisk with a hand mixer on medium speed until soft foamy peaks form, about 2 minutes.
3. 3Add the caster sugar one tablespoon at a time, whisking well between each addition, until the meringue is thick, glossy and holds stiff peaks that do not flop (6–8 minutes). Whisk in the vanilla extract, white wine vinegar and a pinch of fine salt.
4. 4Spoon the meringue into rough mounds (or pipe) on the lined tray, spacing them apart. Bake for 75–90 minutes until the shells are dry, pale and lift cleanly from the paper. Turn the oven off, prop the door ajar and leave the meringues inside to cool completely (at least 20 minutes).
5. 5Meanwhile, hull the strawberries. Slice half of them; roughly chop the rest. Toss all the fruit in a bowl with 1 tbsp caster sugar and the lemon juice. Leave to macerate 15–20 minutes until juicy and glossy.
6. 6Crush about a third of the macerated strawberries with a fork to make a loose, jammy sauce; keep the rest in pieces for texture.
7. 7Pour the double cream into a cold bowl. Add the icing sugar and remaining vanilla. Whisk with the hand mixer to soft, billowy peaks — stop before it turns grainy or stiff.
8. 8Break 4–6 cooled meringues into large bite-sized shards (save any extras airtight for another day).
9. 9Gently fold the cream, crushed strawberry sauce, most of the meringue shards and most of the chunky strawberries together so you still see distinct streaks and pieces — do not overmix into a uniform pink mush.
10. 10Spoon into two chilled glasses or bowls. Top with the remaining strawberry pieces, a few extra meringue shards and a light dusting of icing sugar. Serve straight away while the meringue is still crisp.