Eton Mess

Prep Time: 20 minutes

Cook time: 1 hour (plus overnight to dry out the meringues)

Serves: 6

Description
Strawberries and cream with meringue for long summer dreaming days.

A Taste of Savoie

Ingredients

 * 6 oz/175 g castor sugar
 * 3 large egg whites
 * 1 lb/450 g fresh strawberries, hulled
 * 1 tbsp icing sugar
 * 1 pint/570 ml double cream

Directions

 * 1) Whisk the egg whites until they form soft peaks. Add the sugar a tablespoon at a time until thoroughly whisked in. Take rounded dessertspoonfuls of the mixture and place in rows on a lined baking tray. Place in the oven at 275°F/140°C for an 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.
 * 2) When you're ready to go, chop half the strawberries and place in a blender with the icing sugar. Whiz to a purée and pass through a sieve to remove the seeds. Chop up the rest of the strawberries and whip up the cream to the floppy stage.
 * 3) Break up the meringues, place in a bowl with the chopped strawberries and fold in the cream and the purée.