It’s almost the end of the strawberry season here in Chiang Mai so I’m making the most of the last strawberries. It also means I don’t need to worry if my meringues turn out a bit messy. This will make enough for 4 people.
So what do you need?
- the whites of 2 large free range eggs
- 100g caster sugar + 1 tbsp
- about 400g strawberries
- the pulp of a couple of juicy passion fruit
- 350ml whipping cream
So what do you do?
Start by pre-heating your oven to 125 degrees C / 250 F and then make your meringues, whisk the egg whites until they are stiff and become glossy and the add in the sugar a tbsp. at a time and whisk it in. Whisk it until it’s smooth and glossy and all the sugar has been incorporated into the egg whites. Then prepare a baking sheet with non-stick paper and spoon the meringues onto it. It doesn’t really matter about the size or shape for Eton mess. Cook them for 2 hours and then turn the oven off and leave them in the oven to cool down.
Meanwhile put the passion fruit pulp in a bowl with a tbps of sugar then wash, drain and chop the strawberries and add them to the bowl and mix them together and put them aside in a cool place. When you are ready to serve the dessert whip the cream, it doesn’t have to be too stiff. then crumble in the meringues and mix in 3/4 of the strawberry mixture. Spoon into four glasses or bowls and decorate with the remaining strawberries and serve.