Strawberry, Raspberry and Rose Water Eton Mess

Method

1. 1. Preheat oven to 150˚C/300˚F/Gas Mark 2.
2. 2. In mini blender place the raspberries and blend until smooth, pass through a sieve into a small bowl and set aside.
3. 3. In a standalone mixer whisk the egg whites and icing sugar on a high for 10 minutes, until thick and glossy. With a spatula gently fold in the white wine vinegar and cornflour along with half the raspberry puree.
4. 4. Divide the mixture into six circles on a baking tray lined with parchment paper. Using a spoon, swirl the mixture to create six even sized meringue discs. Bake for 45 minutes, turn off the oven and allow to cool completely. Place four meringues onto serving plates and break two of the meringues into rough pieces.
5. 5. Whip the cream and icing sugar until smooth peaks form and then fold in the rose water.
6. 6. Fold half the raspberries and strawberries into the cream along with the two broken meringues. Top the meringues shells with the cream mixture followed by some of the remaining raspberry purée, strawberries, raspberries and pistachios.

• Summer
• Desserts & Baking
• pavlova
• Meringue
• Eton mess
• Summer dessrt
• Berry dessert

Ingredients

• US
• METRIC

You'll Need