Eton Mess That Will Change Your Life

Photo: To Taste Is Divine

Ingredients

recipe

cornflour

6 eggwhites

1 teaspoon cream of tartar

cups caster sugar

1 teaspoon vanilla extract

1 teaspoon white vinegar

1 cup of frozen berries of your choice

1/2 cup caster sugar

thickened cream for whipping

Preparation

Preheat over to 200 C. line baking tray with baking paper. dust cornflour on the surface of the baking paper

Using an electric mixer, beat eggwhites and cream of tartar in a large bowl until soft peaks form. add sugar, gradually, 1 tablespoon at a time, beating constantly until thick and glossy. the volume of the eggwhites will double during this stage. fold through vanilla and vinegar.

Spoon meringue onto baking paper. reduce over to 100 C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. turn off oven and open over door. cool completely in oven.

To make the coulis, use any berries you wish. i use frozen raspberries, about a cup, with 1/2 cup of sugar. slowly simmer till berries desolve. allow to cool.

Whip cream till soft peaks form.

Pull apart meringue and arrange in servining dish. gently fold in half the whipped cream. drizzle 3/4 of the coulis and add the rest of the cream. gently fold to combined. serve up with extra coulis and fresh berries