📝 About This Recipe
Born from the hallowed halls of Eton College, this quintessentially British dessert is a glorious 'mess' of crisp meringue, pillowy whipped cream, and macerated summer strawberries. It strikes the perfect balance between sophisticated elegance and rustic comfort, offering a textural playground of crunch and velvet. This version elevates the classic with a hint of elderflower and homemade meringues for a truly unforgettable seasonal treat.
🥗 Ingredients
For the Meringues
- 4 large Egg whites (at room temperature, strictly no yolk)
- 225 grams Caster sugar (superfine sugar)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1/4 teaspoon Cream of tartar (helps stabilize the peaks)
The Fruit Base
- 500 grams Fresh strawberries (hulled and halved or quartered)
- 1 tablespoon Icing sugar (sifted)
- 1 tablespoon Elderflower cordial (optional, for a floral note)
- 1 teaspoon Lemon juice (to brighten the fruit)
The Cream Mixture
- 500 ml Double cream (very cold)
- 100 grams Greek yogurt (adds a lovely tang to cut the sweetness)
- 2 tablespoons Icing sugar (adjust to taste)
For Garnish
- 1 handful Fresh mint leaves (small sprigs)
- 1 tablespoon Freeze-dried strawberries (crushed for extra color and crunch)
👨🍳 Instructions
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1
Preheat your oven to 120°C (250°F) and line a large baking sheet with parchment paper.
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2
In a spotlessly clean glass or metal bowl, whisk the egg whites and cream of tartar on medium speed until they form stiff peaks.
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3
Increase the speed and add the caster sugar one tablespoon at a time, whisking thoroughly between each addition until the mixture is thick, glossy, and the sugar has dissolved.
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4
Gently fold in the vanilla bean paste. Spoon the meringue onto the baking sheet in large mounds; don't worry about perfection as they will be broken up later.
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5
Bake for 75-90 minutes until the meringues are crisp on the outside and peel away easily from the paper. Turn off the oven, prop the door open slightly, and let them cool completely inside.
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6
While the meringues cool, prepare the fruit. Take 1/3 of the strawberries and blend them with the icing sugar, lemon juice, and elderflower cordial to create a smooth coulis.
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7
Place the remaining chopped strawberries in a bowl and toss with a splash of the coulis. Let them macerate for 15 minutes.
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8
In a chilled bowl, whip the double cream and icing sugar until soft peaks form. Do not over-whip; it should be billowy, not stiff.
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9
Gently fold the Greek yogurt into the whipped cream to add stability and a sophisticated tartness.
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10
Roughly break the cooled meringues into bite-sized chunks. You want a mix of small dust-like pieces and larger crunchy nuggets.
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11
To assemble, gently fold about 3/4 of the meringue chunks and 3/4 of the macerated strawberries into the cream. Use a 'swirl' motion to keep the textures distinct.
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12
Drizzle half of the strawberry coulis over the mixture and give it one very brief fold to create a marbled effect.
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13
Spoon the mixture into individual glass bowls or one large serving dish. Top with the remaining meringue bits, strawberries, and a final drizzle of coulis.
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14
Garnish with fresh mint and a sprinkle of freeze-dried strawberries for a professional finish. Serve immediately while the meringues are still crunchy.
💡 Chef's Tips
Always ensure your whisk and bowl are completely grease-free before starting the meringues, or the whites won't rise. For a shortcut, high-quality store-bought meringues work well, but homemade ones offer a much better 'chewy-crisp' contrast. Assemble the dish at the very last second; if left to sit, the meringues will dissolve into the cream and lose their crunch. Try swapping strawberries for raspberries or blackberries later in the season for a different flavor profile. If your strawberries aren't very sweet, add an extra teaspoon of icing sugar to the maceration process.
🍽️ Serving Suggestions
A glass of chilled Moscato d'Asti or a dry Rosé sparkles beautifully alongside the berries. Serve in tall sundae glasses or vintage crystal coupes for an elegant garden party aesthetic. A side of shortbread fingers adds an extra buttery crunch to the creamy dessert. Pair with a pot of Earl Grey tea for a classic British afternoon treat.