Perfect Eton Mess.indd - Jamie`s Home Cooking Skills

serves 16
Meringues are the perfect mix of light, crisp and sweet. Crush them to make an Eton mess, make a big one
for a Pavlova or just eat them on their own.
2 large free-range eggs
100g caster sugar
sea salt
600g strawberries and raspberries
1 vanilla pod
250g Greek yoghurt
100ml double cream
To make your meringue
• Preheat the oven to 150ºC/300ºF/gas 2
• Line a large baking tray with greaseproof paper
• Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to a small bowl
(save for another recipe) – make sure there’s no shell or yolk in with the whites because it will spoil the
meringue
• Usingahandwhisk,beattheeggwhitesonthehigh-speedsettinguntiltheyformfirmpeaks–you’llknow
the meringue is thick enough if you can tip the bowl upside down over your head and it doesn’t fall out
• While still whisking, gradually add the caster sugar and a tiny pinch of sea salt
• Whisk the whites for a further 4 to 5 minutes, or until white and glossy
• Dipacleanfingerintothemixandrubagainstyourthumb–ifthemixturefeelsgrainycontinuewhiskingfor
a further 2 minutes
• Once ready, dot a tiny bit of meringue on each corner of the greaseproof, then turn it over and press down
– this will then secure it to the tray
• Dollop the mixture onto the tray and spread out slightly, using the back of your spoon to create little wispy
bits on the top
To bake your meringue
• Place in the hot oven for around 1 hour 15 minutes, or until crisp on the outside and chewy in the middle
• Leave to cool on the tray
To prepare your creamy filling
• Picktheleafytopsoffthestrawberries
JAMIESHOMECOOKINGSKILLS.COM
Recipe © Jamie Oliver. Photography © JOEL, Dan Jones
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Cut the strawberries in half, and any larger ones into quarters
Put one-third of the berries into a bowl and use a fork to gently squash and mash them together
Mix in the other berries and leave to one side
Carefully slice the vanilla pod in half, then scrape out the seeds
Pour the yoghurt and cream into a mixing bowl and mix together with the vanilla seeds until light and
creamy
To assemble your Eton mess
• Once cool, break the meringue up into big chunks
• Spoon a little fruit into the bottom of each serving bowl, top with creamy yoghurt, a layer of crumbled
meringue, then a second layer of fruit and yoghurt
• Finish with a final layer of crumbled meringue and a drizzle of juice from the bowl, then serve
Adapted from Cook with Jamie
JAMIESHOMECOOKINGSKILLS.COM
Recipe © Jamie Oliver. Photography © JOEL, Dan Jones
JAMIESHOMECOOKINGSKILLS.COM
Recipe © Jamie Oliver. Photography © JOEL, Dan Jones
JAMIESHOMECOOKINGSKILLS.COM
Recipe © Jamie Oliver. Photography © JOEL, Dan Jones
JAMIESHOMECOOKINGSKILLS.COM
Recipe © Jamie Oliver. Photography © JOEL, Dan Jones