What better way to show off the best of British berry season than with a good old fashioned Eton mess. Golden caster sugar gives meringues a wonderful golden colour and fabulous caramel flavour, the perfect match for the freshest dairy and seasonal summer fruit!
6 Farmdrop products in this recipe
Here's how you do it
For the meringue, preheat your oven to 110°C and line a baking tray with parchment. In a bowl, whip up the egg whites with an electric whisk to stiff peaks (check they are firm enough by tipping the bowl upside down - the whites shouldn’t move).
Pour 1 tsp sugar into the bowl and whisk until it has dissolved. Repeat this until all of the sugar has been added. The meringue is ready when smooth and glossy.
Use a little meringue mixture to secure the baking parchment to the tray then spread the meringue over the sheet using a spatula.
Bake your meringue for an hour, or until the underside is hollow and not mallowy when tapped. Turn off the oven and leave the meringue inside to dry out for another hour.
For the sauce, add the strawberries, raspberries and sugar to a saucepan and stir on a low heat for 5 minutes until you’re left with a thin, lumpy sauce. Strain through a sieve, discard the seeds and leave the sauce to cool.
For the vanilla cream, pour the double cream into a bowl with the sugar and vanilla. Gently whip with a whisk to form soft light peaks. Fold the yoghurt into the cream with a spatula to combine.
To serve, break up the meringue into chunks. Pour a tbsp of vanilla cream into 6 bowls. Add a handful of chopped strawberries and meringue pieces with a drizzle of sauce. Repeat to fill each bowl then finish with a final sprinkle of meringue and the remaining raspberries.
For the meringues
1 large egg white
90g golden caster sugar
For the berry sauce
150g strawberries, hulled and roughly chopped
30g golden caster sugar
For the vanilla cream
250ml double cream
20g golden caster sugar
½ tsp vanilla extract or the seeds from ½ vanilla pod (larder)