This recipe, inspired by the strawberry-and-cream dessert traditionally served at Eton College on 4 June, is great for nervous meringue makers – because the meringues are broken up, it simply doesn't matter if they weep, crack or collapse. So, you can practise making them over and over with this dish until you get them perfect and, at the same time, enjoy this amazingly good summer dessert. Don't forget, though, to make the meringues the day before you want to serve the pudding.
|6 oz (175 g) golden caster sugar|
|3 large egg whites|
|1 lb (450 g) fresh strawberries, hulled|
|1 rounded tablespoon unrefined icing sugar|
|1 pint (570 ml) double cream|
|Pre-heat the oven to gas mark 2, 300°F (150°C).|
|Need help with conversions?|
|You will also need a baking tray measuring 11 x 16 inches (28 x 40 cm), lined with non-stick silicone paper (parchment).|
This recipe is taken from How to Cook Book Two and has also appeared in Sainsbury's Magazine (Dairy Collection).
First, have the caster sugar measured out ready, then place the egg whites in a scrupulously clean bowl and whisk until they form soft peaks that slightly tip over when you lift the whisk. Next, add the caster sugar, about a tablespoon at a time, and continue to whisk until each tablespoon of sugar has been thoroughly whisked in.
Now simply take rounded dessertspoonfuls of the mixture and place them in rows on the lined baking tray. Place the baking tray in the oven on the centre shelf, turn the heat down to gas mark 1, 275°F (140°C) and leave the meringues there for 1 hour.
After that, turn the oven off and leave the meringues in the oven to dry out overnight, or until the oven is completely cold.
When you're ready to make the pudding, chop half the strawberries and place them in a blender together with the icing sugar. Whiz the whole lot to a purée, then pass it through a nylon sieve to remove the seeds.
Now chop the rest of the strawberries and whip up the double cream to the floppy stage. All the above can be done in advance, but when you are ready to serve, break up the meringues into roughly 1 inch (2.5 cm) pieces, place them in a large mixing bowl, add the chopped strawberries, then fold the cream in and around them.
After that, gently fold in all but about 2 tablespoons of the purée to give a marbled effect. Finally, pile the whole lot into a serving dish, spoon the rest of the purée over the surface and serve as soon as possible.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
To make the Petits Monts Blancs for New Year's Eve.
Once you know how, meringues are the easiest thing to make and can be used in recipes from Eton mess to petits monts blancs and pavlova. They're also a great way to use up leftover egg whites from other recipes...
Meringue should be wafery crisp on the outside and soft and marshmallowy within.
The flavour of orange zest does something quite magical to the flavour of rhubarb, and this light, fluffy meringue pie is a perfect dessert for late spring. ‘Pile-it-high meringue', incidentally, applies only if you have extra egg whites to use up..
This is sharp, very lemony and most refreshing, truly an ice cream for summer. We have found that the shop-bought meringues actually work better than home-made ones for this as they retain their crunchiness.
Most Popular recipes
Autumn apple recipes
19 Sep 2014 04:04
18 Sep 2014 17:34
|Food and travel||
Short break ideas
13 Jul 2014 08:31
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
Prestige pan handles
18 Sep 2014 19:10
The Rainbow King
17 Sep 2014 23:58
Delia Online Salt and Pepper mills
05 Sep 2014 12:30
12 Sep 2014 00:01