Elderflower & Strawberry Eton mess
Aisling Larkin's ultimate Garden Party dessert.
- Meringue Time: Make meringues or pavlova. Meringue Time : Separate 6 large room temperature eggs. Put in the electric beaters and beat well for 3/4 minutes. When soft stuff peaks have formed, gradually add the sugar spoon by spoon until the texture is smooth, velvety, not grainy and you can confidently hold the bowl over your head without the mixture falling out. Dollop out spoonfuls or pipe them on to parchment paper.
- Bake in the oven for 1 hour, (if you make very small ones 50 minutes in the oven). Turn off the oven and allow to cool.
- Eton mess: Sprinkle the strawberries with a teaspoon of sugar and a squeeze of lemon juice. Allow to sit for a few minutes while you prepare the rest.
- Whip the cream into soft peaks and as its whisks drizzle in 4tbsp’s of elderflower cordial.
- To assemble: Crush up some meringue and pop it in the base of your glass. Then dollop in the soft peaks of whipped cream. Add in dots of lemon curds, then layer on the strawberries. Repeat this same layer again and top a few strawberries to garnish and some fresh mint.
- Dive in with a big spoon and savour every bite.
3 large eggs
175g castor sugar
1 tsp vanilla
¼ tsp salt
¼ tsp vinegar
½ tsp cornflour
150g fresh cream
3 tbsp elderflower cordial
150g meringue / pavlova
4 tbsp lemon curd
Fresh sprigs of mint
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