Eton mess with strawberries
For the meringue:
1 egg white
60g caster sugar
Or buy 100-150g ready-made, good-quality meringue
200g ripe strawberries
100g caster sugar
500ml double cream
A few drops of vanilla essence
1. Preheat the oven to the lowest temperature. To make the meringue, whisk together the egg white and sugar using a mixing machine or food processor until it forms very stiff peaks. Spread the meringue on to a baking tray lined with greaseproof paper then place in the oven and bake for 6-7 hours, until the meringue is dry and brittle.
2. Remove the leaves and hull half of the strawberries. Place them in a blender with half of the sugar and blitz until smooth.
3. Whisk together the cream, remaining sugar and the vanilla essence until stiff. Break the meringue into small pieces
and fold into the cream with half the strawberry purée. Do not mix it together too thoroughly as you want a ripple effect.
4. To serve, remove the leaves, hull and slice the remaining strawberries. Spoon the cream on to a plate, drizzle with strawberry purée and scatter the sliced strawberries over the top.