You will need:
For the Meringues:
3 Egg Whites
150g Caster Sugar
For the Mess:
300g Strawberries (topped and quartered)
150g Raspberries
400ml Double Cream
1 tbsp Icing Sugar
50ml Water
Method:
For the meringues, a tip is to wipe your bowl with lemon juice, this will help remove any grease from the bowl. Grease will prevent the meringues from whipping up.
In a bowl, add the egg whites and using a whisk or electric whisk, whisk until white and it holds its shape.
Then add the sugar a tablespoon at a time, whisking for a couple of seconds after each addition to make sure it is incorporated.
Once all the sugar is whisked in, pipe or spoon onto a pre-lined baking tray.
Bake in a pre-heated oven at Gas 1, 140C or 120 fan assisted for 1 hour. Once the hour is up, turn the oven off and leave the meringues to cool down in the oven.
Then in a separate bowl, add the double cream and icing sugar and whisk until the cream has thickened and holds its shape. Pop to one side
To a saucepan, over a low heat, add the raspberries and water and cook for 5 mins to allow the fruit to break down into a sauce. If you have a food processor you can add the raspberries and leave out the water and pulse until you have a sauce.
To assemble, to the cream crush in all but 6 of the meringues and add the strawberries. Mix until well combined. Then add half the raspberry sauce and lightly mix to swirl the sauce into the cream.
When serving, spoon the Eton mess into bowls and top with a crushed meringue you reserved per portion and top each bowl with more sauce.
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