Get into the British Summer Time mood with a tasty dessert that is easy to make and tastes simply delicious!
Eaton Mess with Pimms
You can make the pavlova a day before and leave it overnight in the oven to cool or even buy shop bought pavlova nests for a faster version.
Combining the classic Strawberries & Cream and Pimms everyone’s favourite summertime tipple this dessert will tantalize the taste buds leaving you wanting more.
2 Egg whites
100g caster Sugar
1 tsp Cornflour
2/3 tsp white wine Vinegar
1 tsp caster Sugar for the Strawberries
350g Strawberries plus 4 whole ones washed and dried to garnish
4 tbsp Pimms – Original
150ml double Cream
1 tsp Vanilla Essence
Mix the egg whites, cornflour, vinegar and caster sugar together well. If you have a mixer make sure you use it as it needs a good 4 minutes or so. You know it’s ready when the mixture does not move much creates thick white peaks. (If you hold the bowl upside down it does not fall out). Pop the mixture on greaseproof paper on a baking sheet and cook at 140 degrees for 1 hour. This is best cooked the night before and left in the oven to cool and dry out a little.
Wash the strawberries and remove the stalk. Cut each into 4 and place in a bowl. Sprinkle over 1 tsp of caster sugar and 4 tbsp of Pimms. Mix and place in the fridge for a couple of hours. Stir a couple of times but take care not to break up the strawberries too much.
When you are ready to serve, add the vanilla essence to the cream and whisk until nice and thick (always take care not to over whisk cream, it will not be as thick as the uncooked meringue mix). Break up the cooked and cooled meringue and add this and the strawberry mixture to the cream. Give it a little stir and place in serving glasses. Top each with a whole strawberry and serve immediately!