Eton Mess with Strawberries and Elderflower Cream

Serves	4 to 6
Prep time	30 minutes
Cook time	1 hour, 30 minutes
Total time	2 hours
Allergy	Egg
Dietary	Vegetarian
Meal type	Dessert
Misc	Child Friendly, Gourmet, Pre-preparable, Serve Cold
Occasion	Barbecue, Birthday Party, Casual Party, Easter, Formal Party, Valentines day
Region	British
By author	Karen Burns-Booth

Eton Mess with Strawberries and Elderflower Cream - A seasonal twist on a classic, traditional Eton Mess with squidgy meringues, fresh strawberries and whipped elderflower cream.

Ingredients

2 large free-range egg whites
130g caster sugar
450g strawberries (hulled, and roughly chopped)
450ml double cream or whipping cream
1 tablespoon elderflower cordial
2 tablespoons icing sugar
strawberry halves (to garnish)
fresh mint leaves and edible flowers (to garnish)

Note

Eton Mess with Strawberries and Elderflower Cream - A seasonal twist on a classic, traditional Eton Mess with squidgy meringues, fresh strawberries and whipped elderflower cream.

Directions

Step 1	Pre-heat oven to 120C/250F/Gas mark 1 and line a large baking sheet with non-stick baking paper.
Step 2	Whisk the egg whites in a clean bowl until they hold stiff peaks - you can check this if you like by holding the bowl upside down!
Step 3	Add the caster sugar gradually in 3 to 4 lots, whisking after each addition.
Step 4	When all the sugar has been added you should have a glossy meringue mixture with stiff peaks that holds its shape.
Step 5	Spoon dollops of the meringue onto the prepared baking sheet and bake on the bottom shelf of the oven for one to one and a half hours until the meringues are dry, cooked and come away from the baking paper with ease. Leave to cool and store in an airtight container until needed. You can also pipe some meringues in small star shapes, to add as a garnish to the the desserts on serving.
Step 6	Blitz half of the strawberries or crush them with a potato masher, to make a thick strawberry compote type sauce.
Step 7	In a large bowl, whisk the cream with the elderflower cordial and icing sugar until it is thick and has soft peaks. DO NOT over whisk, or you will end up with butter!
Step 8	Roughly crush three-quarters of the meringues and tip them in with the remaining chopped strawberries, mix together gently. Add the cream and again mix gently a not to make a big pink mess!
Step 9	Spoon the Eton Mess mixture into water or wine glasses, scatter over the remaining crushed meringues, and then spoon over the strawberry compote sauce.
Step 10	Decorate with strawberries, fresh mint leaves and edible flowers.