Wimbledon Eaton Mess

Author – Melanie Edjourian at http://melaniesfabfinds.co.uk

Serves 4

Ingredients

2 Egg whites

100g caster Sugar

1 tsp Cornflour

2/3 tsp white wine Vinegar

1 tsp caster Sugar for the Strawberries

350g Strawberries plus 4 whole ones washed and dried to garnish

4 tbsp Pimms – Original

150ml double Cream

1 tsp Vanilla Essence

Step By Step Instructions

Mix the egg whites, cornflour, vinegar and caster sugar together well. If you

have a mixer make sure you use it as it needs a good 4 minutes or so. You

know it’s ready when the mixture does not move much creates thick white

peaks. (If you hold the bowl upside down it does not fall out). Pop the

mixture on greaseproof paper on a baking sheet and cook at 140 degrees

for 1 hour. This is best cooked the night before and left in the oven to cool

and dry out a little.

Wash the strawberries and remove the stalk. Cut each into 4 and place in a

bowl. Sprinkle over 1 tsp of caster sugar and 4 tbsp of Pimms. Mix and place

in the fridge for a couple of hours. Stir a couple of times but take care not to

break up the strawberries too much.

When you are ready to serve, add the vanilla essence to the cream and

whisk until nice and thick (always take care not to over whisk cream, it will not

be as thick as the uncooked meringue mix). Break up the cooked and

cooled meringue and add this and the strawberry mixture to the cream.

Give it a little stir and place in serving glasses. Top each with a whole

strawberry and serve immediately!

For more delicious recipe please visit

www.farmerschoice.co.uk/recipes