Head Chef Anthony Telford spills all on how to make your own Eton Mess from scratch this Christmas. It's pavlova with a twist and it's great for big group celebrations with family and friends.
This recipe could be started the day before.
Pavlova
3 egg whites
330g caster sugar
1 tsp vanilla extract
1 tsp white vinegar
1 tsp cornflour
Meringue shards
2 egg whites
60g caster sugar
60g pure icing sugar, sifted
Italian meringue
300g caster sugar
1 tbsp liquid glucose (optional)
5 egg whites
2 punnets strawberries, hulled
1 punnet blueberries
1 punnet raspberries
500ml thickened cream, whipped
1 tbsp dried blueberries
1 tbsp dried raspberries
Serves 6
For pavlova heat oven to 120ºC. Place egg whites in the bowl of an electric mixer and beat on medium until soft peaks form. Gradually add sugar beating on high speed until sugar is well incorporated. Reduce speed and add vanilla, vinegar and cornflour then add 2 tbsp of boiling water and beat until well combined.
Spoon mixture onto a baking-paper lined oven tray in a circle about 20cm in diameter and place in the oven. Reduce temperature to 100ºC and bake for 60 minutes. Turn oven off and leave pavlova to cool in the oven.
For meringue shards heat oven to 120ºC Place egg whites in the bowl of an electric mixer and beat until soft peaks form. Gradually add caster sugar and beat for 6-8 minutes until very smooth and glossy. Fold sifted icing sugar into egg white mixture with a spatula taking care not to over work the mixture. Spoon dollops of the mixture onto a baking-paper lined oven tray and spread very thinly. Reduce oven to 100ºC and bake for 1 1/2 hours.
For Italian meringue combine sugar, glucose (if using) and 3 tbsp of water in a saucepan and stir over medium heat until sugar is dissolved then bring to the boil. Cook for 3-5 minutes until thick and syrupy (110ºC on a sugar thermometer). Place the egg whites in the bowl of an electric mixer and beat on medium until firm peaks form. Cook sugar mixture for a further 2-3 minutes (120ºC on a sugar thermometer) then remove from the heat. Turn the electric mixer to low and slowly pour the hot sugar syrup onto the egg whites in a steady stream. Continue to beat on low until all the sugar mixture is added then beat on medium speed for 4-5 minutes.
To serve place half the strawberries in a bowl with half the blueberries and half the raspberries and squash with a fork or potato masher. Add the whipped cream and stir to combine. Break pavlova into about 8 pieces and place on a serving platter. Add the berry cream and spoon dollops of Italian meringue over pavlova. Use a kitchen blow torch to brown the Italian meringue then top with remaining berries. Break thin meringue into shards and arrange on top then scatter over remaining berries. Sprinkle dried blueberries and raspberries to serve.
