Eton mess to share
Dive into this easiest ever meringue for an indulgent pud.
Serves 6 • Prep 20 mins • Cook 1 hr,
1 Heat the oven to 160C Fan/Gas 4. Whisk the egg whites until frothy, then increase the speed and whisk until stiff peaks form. Gradually add the sugar 1tbsp at a time, until you have a smooth and glossy meringue, then whisk in
2 Draw a circle on a sheet of baking paper 18cm in diameter, invert on to a baking sheet, then spoon the meringue in a mound, smoothing to the edges of the circle. Put the meringue in the oven, turn the temperature down to 120C Fan/Gas 1 and bake for 1 hr, then turn off the oven and leave inside to cool completely.
3 For the coulis, put 200g strawberries and 200g raspberries in a food processor/blender with the Chambord and icing sugar, and whizz until smooth. Push through a sieve into a jug and add a handful of basil leaves. Cover and chill until needed.
4 In a bowl, whip the cream then fold in the yogurt and vanilla extract. Swirl through half the coulis.
5 To serve, put the cooled meringue on to a large lipped plate/board, smash into rough large pieces, then top with the cream/yogurt followed by the reserved berries, remaining coulis and a scattering of small basil leaves. Per serving (liqueur not included): 334 cals, 16g fat, 10g sat fat, 40g carbs
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