bohemianwanderer – This refreshing take on the traditional Eton Mess features fragrant strawberries, fresh basil, and crisp meringue with a surprising twist. Black pepper and lemon elevate the flavour while a rich clotted cream base ties everything together.
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To start, prepare the meringue shards. Preheat your oven to 110C (90C fan)/gas ¾. Line a large baking tray with a silicone mat or unbleached parchment paper. In a clean, grease-free bowl, crack one egg white and add 37g caster sugar, 37g sifted icing sugar, a small pinch of salt, ¼ teaspoon of cream of tartar (optional), and ⅛ teaspoon freshly ground black pepper.
Using an electric hand whisk or a stand mixer, beat the mixture on high speed for five to ten minutes. The meringue should reach stiff, glossy peaks. Spoon the meringue onto the prepared tray, then spread it into a thin, even layer.
Bake for one hour and 30 minutes, or until the meringue is dry and crisp to the touch but remains white. Remove it from the oven and cool it completely on the tray. Once cooled, gently peel the meringue off the paper and break it into long, jagged shards. These will add texture and visual drama to the final dessert.
The black pepper in the meringue offers a subtle kick that balances the sweetness. It pairs beautifully with the bright acidity of the lemon-zested strawberries.
Assemble the Eton Mess with Macerated Strawberries and Clotted Cream
While the meringue bakes, prepare the fruit. Hull and dice 200g of ripe strawberries or other seasonal berries. Slice a few fresh basil leaves thinly, and combine them with the fruit in a bowl. Add 1 tablespoon of caster sugar, the zest, and juice of a quarter lemon. Mix gently and refrigerate for at least one hour to allow the berries to macerate.
If time allows, let them rest overnight to deepen the flavour. Just before serving, thin 220ml of clotted cream with a spoonful or two of the juice from the berry mixture. Stir gently—overmixing may cause the cream to split and become buttery.
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To serve, place a generous spoonful of the cream in the centre of each of four bowls. Spread it slightly to create a shallow well. Fill the centre with the macerated strawberries, then arrange the meringue shards on top. Let them jut out at different angles like sculptural peaks.
This dessert should be eaten immediately. The contrast of crisp meringue, soft cream, and juicy strawberries creates a perfect bite. As you dig in, crush the shards into the cream and berries to blend the flavours and textures.
With its vibrant colours and balanced layers, this elevated Eton Mess delivers elegance and complexity in every spoonful. Perfect for warm evenings, garden gatherings, or when you want a showstopper that’s easy to prepare in advance.
