Eton mess to share
Dive into this easiest ever meringue for an indulgent pud.
Serves 6 • Prep 20 mins • Cook 1 hr, plus cooling
3 medium free-range egg whites
150g caster sugar
½tsp cornflour
Handful basil, plus extra to serve
150ml double cream
150ml Greek yogurt
Few drops vanilla extract
For the coulis:
400g strawberries
250g raspberries
2tbsp Chambord raspberry liqueur (optional)
3tbsp icing sugar
1 Heat the oven to 160C Fan/Gas 4. Whisk the egg whites until frothy, then increase the speed and whisk until stiff peaks form. Gradually add the sugar 1tbsp at a time, until you have a smooth and glossy meringue, then whisk in the cornflour.
Draw a circle on a sheet of baking paper 18cm in diameter, invert on to a baking sheet, then spoon the meringue in a mound, smoothing to the edges of the circle. Put the meringue in the oven, turn the temperature down to 120C Fan/Gas 1 and bake
