Name: Strawberry and rose Eton mess
Cook time: 2 h 30 min
Yield: 8 - 10
Cuisine: British
Ingredients: 150g egg whites (from about 4 eggs); ½ tsp cream of tartar; 250g caster sugar; 1 tbsp (10g) cornflour; 1 tsp vanilla extract

Serve this showstopper in a glass trifle bowl (pictured).William Meppem

Time:2 hours +Serves:8 - 10

This classic British dessert celebrates the evergreen combination of strawberries and cream and is the perfect end to a relaxed,Christmas lunch. I add my own twist with the addition of fragrant rosewater and lime zest,both accentuating the perfume of the ruby-red strawberries.

While homemade meringues are lovely,there’s nothing stopping you from buying some good-quality ones to make this showstopper.

I like to serve this in one large glass dish,but layered in individual glasses is perfect,too.

Ingredients

FOR THE MERINGUES

150g egg whites (from about 4 eggs)
½ tsp cream of tartar
250g caster sugar
1 tbsp (10g) cornflour
1 tsp vanilla extract

FOR THE STRAWBERRIES

750g strawberries,hulled
2 tbsp caster sugar
zest of a lime

FOR THE WHIPPED ROSE CREAM

600ml pure cream
250g creme fraiche
1 tbsp caster sugar
1 tsp rosewater

Method

For the meringues

Step1
Preheat the oven to 100C fan-forced (120C conventional). Line two trays with baking paper and set aside.
Step2
In the clean bowl of a stand mixer fitted with a whisk attachment,place the egg whites,cream of tartar and a pinch of salt. In a separate bowl,combine the sugar and cornflour and set aside.
Step3
Whisk the egg whites on medium-high speed for 1 minute,until foamy. Gradually add the sugar mix,one tablespoon at a time. This will take 8-10 minutes. The mixture should now be thick and glossy. Stop the mixer and rub a little of the mixture between two fingers. If it feels gritty,continue to mix until the sugar has been fully incorporated. Add the vanilla and mix until just combined.
Step4
Transfer the mixture to a piping bag fitted with a star nozzle and pipe 3 cm mounds of meringue,1 cm apart,onto the prepared trays. (Alternatively,just spoon dollops of the meringue mixture onto the tray.)
Step5
Bake in the preheated oven for 1 hour and 15 minutes,or until cooked through and dry to the touch. Turn off the oven and leave the meringues to completely cool with the oven door ajar (2-3 hours,but ideally overnight).

For the strawberries

Finely chop 250g of the strawberries and place in a bowl with the sugar and lime zest. Allow to macerate for 15 minutes,then mash into a rough puree using a fork. Quarter the remaining 500g of strawberries and toss through the puree. Set aside.

To assemble

Step1
In a large bowl,place the cream,creme fraiche,sugar and rosewater and whip to firm,but billowy peaks. Crumble the meringues,reserving a handful for decorating,into the whipped rose cream mix.
Step2
Spoon some of the strawberries into a large serving vessel,ideally a clear one like a trifle dish,followed by a good dollop of the cream and meringue mixture. Create as many alternating layers as you like,finishing with some of the strawberries and reserved meringues. Serve immediately.