Tipsy Eton Mess
 
 
Prepares: 4 servings
  • Preparation time: 15 minutes
  • Standing times: 30 minutes
  • If also making the meringue shells:
  • Extra time needed for preparation: 10 minutes
  • Cooking time for the meringue shells: 1 hour 15 minutes, plus 2 hours cooling in the oven
  • Ingredients
  • 450g (1 lb) strawberries (about 3 cups)
  • 1 tbsp caster/white sugar
  • 1 tbsp Grand Marnier
  • 4 small meringue shells*
  • 284ml (9 fl oz) carton double/whipping or heavy cream (1⅛ cups)
  • *This dish is a great way to use up any left over meringue shells. However, if making them especially for this dish, follow the recipe below and prepare them first.
  • For the meringues
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115g (4 oz) caster/white sugar (1 cup + 1 tbsp)
  • You will need 4 glass dessert dishes
  1. Method
  2. For the meringues
  3. Preheat oven to cool, 140°C (275°F) (gas 1)
  4. Whisk the egg whites until stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition, until stiff and glossy.
  5. Now line a baking tray/sheet with baking parchment. Dabbing a little meringue on each corner of the baking tray/sheet first will keep the lining in place.
  6. Spoon 6 mounds of meringue onto the baking paper. Bake in the centre of the oven for 1 hour 15 minutes, until the meringues shells lift easily from the paper. Turn off the oven but leave the meringue shells inside for a further 2 hours to dry out completely. You will only need four of them for this recipe.
  7. For the Tipsy Eton Mess
  8. Wash, pat dry and hull the strawberries. Halve or quarter them so they are all of a similar size. Place them in a large bowl, sprinkle over the sugar and drizzle with the Grand Marnier. Then mix gently and leave for 30 minutes at room temperature.
  9. Now in a separate bowl, break the meringue shells into bite-sized pieces.
  10. Next whip the cream in a large bowl until it forms soft peaks. It should still fall from a spoon.
  11. Put 20 strawberry halves and about a quarter of the broken meringue pieces to one side for decoration.
  12. Then gently fold the rest of the meringue into the cream and, just using a few strokes, fold in the strawberries and their juice.
  13. Divide between the glass dishes and top each dish with an equal quantity of the reserved strawberry halves and meringue.
  14. Serve immediately.
Recipe by Recipes to Remember at http://www.recipes-to-remember.com/desserts/tipsy-eton-mess/