STRAWBERRY ETON MESS

Billowy meringues nestled in with whipped cream and fresh Ontario strawberries…

INGREDIENTS

For the meringue:

4 egg whites

½ teaspoon cream of tartar

pinch of kosher salt

1 cup granulated sugar

¼ cup icing sugar

1 teaspoon vanilla extract

For the strawberries:

4 cups fresh strawberries, rinsed and sliced

¼ cup granulated sugar

2 ounces orange juice

Serve with whipped cream

INSTRUCTIONS

1. Prepare the meringues: Preheat oven to 250°F. Stir egg whites, cream of tartar and a pinch of salt together in the bowl of a stand mixer. Run the machine on a moderate setting until the whites become light and foamy. Increase speed to high and add granulated sugar one tablespoon at a time. Mix in the extract. Add the icing sugar 1 tablespoon at a time. The meringue is done when the whipped eggs hold stiff peaks. Remove bowl from mixer.
2. Bake meringues: Place 8 equal-sized dollops of the meringue onto a parchment-lined baking sheet, leaving a ½-inch space between each. Immediately transfer to oven and bake undisturbed for 1 hour. Do not open the oven at the 1 hour mark; simply turn the oven off and leave the meringues to cool within. Remove after the second hour and proceed with the recipe.
3. Prepare the strawberries: Reserve ½ cup of strawberries to be used later as garnish. Place remaining berries into a medium-sized bowl and sprinkle with sugar and orange juice. Gently mash the berries and stir to combine.
4. Assemble dessert: Place a dollop of berry mixture into dessert bowls or glasses. Gently crumble 1 meringue into larger pieces and place half the quantity into the dish. Add a small dollop of whipped cream followed by a few spoonfuls of berry mixture. Add a few whole berries as well. Repeat by adding more meringue, whipped cream, and berries. Garnish the top with the final smaller pieces of meringue, a tiny bit of whipped cream, a drop of the raspberry mixture and a few whole berries. Add a sprig of mint, if you have it. Serve immediately.

Weekend at the Cottage 

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