Eton Mess

You’ll need for 2 portions

90g (approx 3 eggs) egg white

90g caster sugar

90g icing sugar

1 tbsp freeze dried strawberries (optional)

450g fresh strawberries (hulled)

25g icing sugar

1 tsp lemon juice

2 tbsp honey

1 tsp ground black pepper

300ml double cream

1 tsp vanilla extract

100g white chocolate chips

Method

• 1. Whisk the egg whites until stiff peaks form, then add the caster sugar in 3 stages constantly whisking. The finally whisk in the icing sugar. I divide the meringue into 2 types.. pipe half into little mounds (or kisses) and spread the other half thinly on baking parchment topped with freeze dried strawberries. Dry both types of meringue on the lowest setting your oven can manage ideally 100c or lower until set hard (approx 90 mins)

  2. To make the caramelised white chocolate, spread the white chocolate on a sheet of baking parchment and melt in an oven set to 120c, you’ll need to smooth this over every 10 mins for around 30-45 mins until it reaches a light brown colour. it’s normal for it to go a little chalky don’t panic just keep smoothing it over until it forms a more liquid texture again. Cool this in a freezer so it sets hard

  3. To make the coulis blend 150g of the strawberries with 25g of icing sugar and 1 tsp lemon juice

  4. Dress the remaining strawberries with the honey and black pepper

  5. Whisk the cream until thickened but still smooth adding the vanilla at the end

  6. Build the mess however you like, it’s a mess after all