Eton Mess is a favourite classic summer dessert, it’s really super easy to make and a delicious way to end your meal – but this recipe for Eton Mess has a twist, and uses an extra ingredient you might not think of!
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Eton Mess is such an easy dessert to throw together, it literally is just a mess of delicious things mixed together!
If you’re not a baker and don’t want to try making the meringues then you can substitute shop-bought meringues.
You may have heard of teaming balsamic vinegar with strawberries, but have you ever tried adding some black pepper? Adding a couple of grinds of black pepper brings out the sweetness fo the strawberries and gives a tiny hint of spice to this lovely dessert.
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Try This Recipe for Eton Mess
For the Meringues:
- 2 egg whites from large eggs
- A pinch of salt
- 100g caster sugar
For the Black Pepper Fruit Coulis:
- 75g strawberries
- 40g raspberries
- 40g caster sugar
- Juice of half a small lemon
- 1/2 tsp fresh cracked black pepper
Strawberries and cream:
- 300g strawberries
- 300ml double cream
- Preheat the oven to 100°C / 212°F
- Whisk the egg whites and a pinch of salt until frothy. While still whisking, add the caster sugar a spoonful at a time. Continue to whisk until stiff and glossy.
- Spread the meringue evenly about 1cm thick on a lined baking tray.
- Bake for 1 hour to 1 hour 15 minutes until crisp through to the centre. Leave to cool.
- To make the black pepper fruit coulis, put everything except the pepper in a pan over a medium heat. Once the berries begin to soften, crush with the back of a fork as they cook until broken down completely.
- Strain through a sieve to remove the seeds, stir in the pepper, then place in the fridge.
- To prepare the strawberries and cream, whip the double cream until soft peaks start to appear.
- Set two strawberries aside and chop the rest quite small and gently fold them through the cream.
- To assemble, share half of the strawberries and cream mixture between four dessert bowls.
- Break the cooled meringue into 2cm pieces, and share half the pieces between the dessert bowls.
- Pile on the remaining cream mixture, then the rest of the meringue.
- Remove the coulis from the fridge and drizzle into the bowls.
- Quarter the remaining strawberries and use to top your desserts.
- Finish with an extra mill of black pepper.
With thanks to Aldi for the recipe, check out more great recipes on their website.
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