Christmas Eton Mess
A classic Australian dessert with a twist: this Christmas Eton Mess is a simple, crowd pleasing summertime sweet with all the flavours of a pavlova but none of the fuss.
Servings: 4 people
Ingredients
- 2 egg whites
- 112 g castor sugar (½ cup)
- 200 g strawberries hulled
- 35 g icing sugar (¼ cup)
- 300 mL thickened cream
- 5 mL vanilla extract (1 tsp)
- 200 g kiwi fruit
- Pulp from 1 passionfruit
- Handful fresh mint leaves
- Extra icing sugar to serve
Instructions
- Preheat oven to 120ºC. Line a baking tray with paper.
- Add egg whites to the base of a stand mixer. Beat to stiff peaks, gradually adding castor sugar a spoonful at a time, beating in between until thick and glossy.
- Pour meringue mixture on to prepared tray into a rough round disc. Bake for one hour before setting aside to cool completely.
- Meanwhile, slice strawberries into halves and quarters and add to a bowl along with icing sugar. Toss well and set aside until juices begin to seep - about 15 minutes.
- In a large bowl add cream and vanilla extract and whisk until soft peaks form. Remove the skin from kiwi fruit and slice into wedges.
- In your serving bowl, add a third of the strawberries and kiwi fruit. Spread with a quarter of the cream, and then crumble over a third of the cooled meringue. Repeat, layering with remaining ingredients.
- Drizzle passionfruit pulp over the top and adorn with mint leaves. Dust with extra icing sugar before serving.