Jamie Olivers Eton Mess Recipes

ETON MESS

Steps:

• Preheat the oven to 130ºC/250ºF/gas ½. Place the egg whites into a squeaky clean and dry bowl. Beat with an electric whisk on a medium speed until it forms stiff peaks.
• With your mixer still running, gradually add the caster sugar and salt, then whisk on a high speed for 7 to 8 minutes, or until white and glossy. To test whether it's done you can pinch some between your fingers - if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.
• Line 2 large baking trays with greaseproof paper. Divide the mixture between each tray, then use the back of a spoon to shape and swirl it across the trays, leaving a 3cm gap around the edges. Bake in the oven for 1 hour 10 minutes, or until crisp on the outside and a little soft and sticky inside. Once cooked, leave the meringues to cool.
• Meanwhile, halve or quarter any large strawberries, then place the fruit in a bowl. Add 1 teaspoon of caster sugar, the vanilla bean paste and balsamic, stir well, then leave aside to macerate.
• Halve the vanilla pod lengthways, scrape out the seeds, then add to a large bowl with the cream and icing sugar. Whip until soft peaks form, then fold in the Greek yoghurt.
• Toast the nuts in a dry frying pan (if using) until golden, then lightly crush in a pestle and mortar. Gently melt the chocolate in a small pan over a low heat.
• Spoon half the vanilla cream over one of the cooled meringues and spread it out to the edges. Top with half the berries, half the melted chocolate and half the nuts. Layer over the second meringue and repeat with the remaining ingredients. Serve straightaway.

JAMIE OLIVER'S ETON MESS

Steps:

• Beat the egg whites in a clean bowl using a mixer (medium speed) until stiff peaks are formed. Gradually start to add salt and caster sugar, all the while mixing. Beat at high speed until white and glossy (7-8 mins).
• Preheat the oven to 130℃. Place the greaseproof paper onto 2 large baking trays, then split the mixture and spread it across the trays (remember to leave a 3 cm gap around the edges). Bake the meringues for 1hr 10mins and then leave them to cool.
• Cut larger strawberries if necessary. In a bowl, mix berries, 1 teaspoon of caster sugar, vinegar, and vanilla bean paste. Stir the mixture well, then leave it aside to soak.
• Add cream and icing sugar into a large bowl, then scrape out vanilla pod seeds and put them in as well. Whip until soft peaks are formed then fold in some Greek yogurt.
• If you are using hazelnuts, toast them in a frying pan until they turn golden. Lightly crush them in a pestle and mortar. Now melt the chocolate in a pan over low heat.
• Spread half of the vanilla cream over one of the meringues. Add half of everything - berries, melted chocolate, and nuts. Place the other meringue on top and repeat the process with the remaining ingredients. Serve and enjoy.

BRIAN'S ETON MESS

Steps:

• Mix together the clotted cream, vanilla sugar, Vin Santo and double cream, and whisk until smooth. Slice the larger strawberries in 1/2. Place all the strawberries in a bowl with the raspberries, sprinkle with the vanilla sugar, and leave for 15 minutes to macerate (some of the juices will come out). Finally break up the scones, and you are ready to assemble either 1 large pudding or individual puddings in glasses.
• Spoon a little cream into the bottom of each glass, and sprinkle some of the broken scones on top, then some of the strawberries and raspberries. Repeat these layers and finish with a sprinkling of wild strawberries.

EASY ETON MESS

Steps:

• Halve or quarter any large strawberries and place in a large bowl with the raspberries. Use a fork to crush half of the berries and drizzle over the honey.
• Whip the cream until soft peaks form, then fold in the yoghurt.
• Crumble the meringues over the fruit, then fold in the cream and yoghurt mixture. Divide up into 6 individual bowls and serve straightaway, topped with extra berries, if you like.