Paphos People

Hi All

What about Eton Mess Yummy

175grm golden caster sugar

3 large egg whites

450grm fresh strawberries

1 round teaspoon unrefined icing sugar

570ml double cream

you will also need baking tray lined with non stick paper and preheat the oven to gas mark2 or 300f (150c)



The meringues should be made the day before.

Have the castor sugar measured out ready,then place the egg whites in a clean bowl znd whisk until they form soft peaks that slightly tip over when when you lift the whisk.Next add the sugar about a tablespoon at a time and continue to whisk until each tablespoon of sugar has been thoroughly whisked in.

Now take rounded dessertspoons of the mixture and place them in rows on the lined baking tray.Place the tray in the center of the oven nad turn the heat down to 140c and leave the meringues for 1 hour.After that turn the oven off and leave the meringues to go cold and remove or leave overnight to dry out.

Do not remove untill needed

Chop half the strawberries and place in a blender together with the icing sugar.Blend to a puree,pass through a sieve to collect seeds.Chop the rest of the strawberries and whip up the double cream to the floppy stage.

You can make all the ingredients ready to add.

Soon as you want to serve and this is best so really fresh break up the meringues in to lumps and place them in a large serving bowl.Throw in the chopped strawberries and then fold in double cream so mixing it all together.

Pour the puree over and fold in but keep little back as topping and make sure when folding puree in you get a marble effect.

Oh Yes serve straightaway and pour puree what is remaining over each dish yummy yummy

Enjoy even better with nice cool tall drink lots of ice in glass

frank

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