Dessert

Salted caramel Eton mess

Name: Salted caramel Eton mess
Yield: 4
Ingredients: 225g self-raising flour; 2.00 tsp baking powder; 225g unsalted butter, chopped, softened; 220g caster sugar; 4 eggs, lightly beaten; 1 tsp vanilla essence; Whipped cream, to serve; Sliced strawberries, to serve; Salted pretzels, to serve; 4 eggwhites; 165g caster sugar; 150g caster sugar; 125ml cream

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by Hayden Quinn

Jun 27, 2016

A dessert that comes dripping with salted caramel is always a winner. We love this variation of the classic Eton mess.

This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.

1 1/2 cups (225g) self-raising flour
1 tsp baking powder
1 tsp baking powder
225g unsalted butter, chopped, softened
2 cups (220g) caster sugar
4 eggs, lightly beaten
1 tsp vanilla essence
Whipped cream, to serve
Sliced strawberries, to serve
Salted pretzels, to serve

Meringue

4 eggwhites
3/4 cup (165g) caster sugar

Caramel sauce

2/3 cup (150g) caster sugar
1/2 cup (125ml) pure (thin) cream

Method

1.

To make sponge, preheat oven to 180°C. Grease and line two 18cm round cake pans with baking paper. Using an electric mixer, beat flour, baking powder, butter, sugar, eggs, vanilla and a pinch of salt until fluffy.
2.

Divide among pans. Bake for 30-35 minutes until golden. Stand for 5 minutes, then turn onto a wire rack to cool.
3.

For meringue, preheat oven to 90°C and line two baking trays with baking paper. Using an electric mixer, beat eggwhites For meringue, preheat oven to 90°C and line two baking trays with baking paper. Using an electric mixer, beat eggwhites For meringue, preheat oven to 90°C and line two baking trays with baking paper. Using an electric mixer, beat eggwhites on high speed until soft peaks form, then add sugar, a little at a time, beating until dissolved. Continue beating on high until smooth and glossy. Dollop spoonfuls of mixture onto trays. Bake for 3 hours or until crisp and dry. Set aside to cool.
4.

Beat on high speed until soft peaks form, then add sugar, a little at a time, beating until dissolved. Continue beating on high until smooth and glossy. Dollop spoonfuls of mixture onto trays. Bake for 3 hours or until crisp and dry. Set aside to cool.
5.

Break cake and meringue into large pieces and layer in bowls or glasses with whipped cream. Pour over caramel sauce and top with strawberries and pretzels.