Eton Mess

Ingredients

• 1500g fresh strawberries (or mixed berries), hulled and halved
• 23 tbsp elderflower cordial
• 33 tbsp champagne or sparkling wine
• 41 tbsp icing sugar
• 5For the meringue: 3 large egg whites
• 6175g caster sugar
• 71 tsp vanilla extract
• 8For the mascarpone cream: 250g mascarpone
• 9200ml double cream
• 102 tbsp icing sugar
• 111 tsp vanilla extract
• 12For the berry coulis: 150g raspberries or strawberries
• 132 tbsp icing sugar
• 14Squeeze of lemon juice

Instructions

1. 1Make the meringue: Preheat oven to 120°C / 250°F. Whisk egg whites to stiff peaks, gradually adding caster sugar until glossy. Fold in vanilla. Spread on lined baking trays and bake for 1.5 hours until dry. Break into shards once cooled.
2. 2Macerate the berries: Toss hulled strawberries with elderflower cordial, champagne, and icing sugar. Leave for 20–30 minutes to soften and release juices.
3. 3Make the mascarpone cream: Beat mascarpone until smooth, then fold in double cream, icing sugar, and vanilla. Whip to soft peaks.
4. 4Make the coulis: Blend raspberries with icing sugar and lemon juice. Pass through a sieve. Chill.
5. 5To assemble: Layer meringue shards, macerated berries, and mascarpone cream in tall glasses or on plates. Drizzle the berry coulis over the top. Serve immediately.