Dessert

Berry & finger lime eton mess

Name: Berry & finger lime eton mess recipe
Yield: 7
Ingredients: 6 egg whites; 330g caster sugar; 2 tsp cornflour; 600ml thickened cream; 2 tsp vanilla extract; 250g small strawberries, hulled; 20.00 ml pure icing sugar; 125g raspberries; 2 finger limes (from Harris Farm Markets and other specialist grocers); 1/2 tsp dried Davidson plum powder (from specialist food shops), optional

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jun 01, 2021

A berry delicious dessert.

6 egg whites
1 1/2 cups (330g) caster sugar
2 tsp cornflour
600ml thickened cream
2 tsp vanilla extract
250g small strawberries, hulled
1 tbs pure icing sugar
125g raspberries
2 finger limes (from Harris Farm Markets and other specialist grocers)
1/2 tsp dried Davidson plum powder (from specialist food shops), optional

Method

1.

Preheat oven to 160°C and line a baking tray with baking paper.
2.

Place egg whites in a stand mixer with whisk attachment and whisk to just before stiff peaks. With the motor running, add sugar, 1 tbs at a time, whisking until sugar is dissolved (this will take 15-20 minutes) and egg white mixture is thick and glossy.
3.

Add cornflour and whisk until combined. Spoon into a mound on the baking paper, then, using the back of a spoon, spread to about 5cm thick. Place in the oven, reduce temperature to 100°C and bake for 1 hour or until outside is crisp and dry. Remove from oven and cool completely.
4.

Gently break meringue into a serving bowl. Whisk cream and vanilla to stiff peaks. Toss strawberries in a bowl with icing sugar. Spoon cream over meringue and top with finger lime pearls, berries and Davidson plum powder, if using.