This summer-berry meringues and cream recipe is a twist on Eton Mess, an easily transportable dessert for taking to an outdoor concert or a picnic
- 3 egg whites
- 100g (4oz) caster sugar
- 250g (9oz) strawberries
- 100g (4oz) blueberries
- 150g (5oz) raspberries
- 500g (1lb 2oz) half-fat crème fraîche
- 85g (3½oz) icing sugar, sifted
- 2tbsp toasted flaked almonds
Make the meringues. Preheat the oven to 150 C, 130 C fan, 300 F, gas 2. Beat the egg whites with an electric hand whisk until stiff then gradually add the sugar, beating all the time, until the meringue is thick and glossy and you can stand a spoon up in it. Use a bit of meringue to stick the baking parchment to the baking sheet, then dollop on the meringue in 5 or 6 nests.
Bake in the oven for 20 minutes, then switch it off and leave them for a further 40 minutes. Take out of the oven, place on a wire rack and leave until cold. Prepare the fruit by washing and hulling the strawberries and cutting them into halves or quarters, depending on their size. Reserve a few berries for the topping.
Mix together the crème fraîche and icing sugar and place the mixture in a large bowl. Add the fruit, then lightly crush the meringues and stir it all together quite carefully. You don’t want a big mush – the meringues need to retain their texture. Either serve in a large dish or individual glasses or dishes, top with the remaining berries and the almonds.
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