Best known as ‘that thing with cream, strawberries and meringues’ in my family.
So let’s make a mess! And what better mess than a sugar mess? Can’t think of any!
Not even the one in my head, even with sugar it can’t beat this one. It’s fresh, sweet, light, has lots of flavours and I could go on and on.
Thanks to my grandparents, who must have bought all the strawberries the farm had for the family, this dessert was possible (with good strawberries). So for the next weeks we will eat and breathe strawberries, not that I mind, as long as they’re good they are welcome! And hopefully you don’t mind either cause I have a feeling they will be haunting this blog until they are all gone. But hey that means more sweet things!
A couple of months ago my sister wanted to do an eton mess, calling it ‘that thing with cream, strawberries and meringues’, so when my mom finally got the first strawberries of the year and coincidently I made some rose and lime meringues (what a good coincidence!), So I told her if she came home early we could do it. Shame on me luring a child with sugar.
And so we did it and it was awesome! The meringues and the strawberries add the sweetness, the raspberry jam a bit of acidity and the soy cream (yes soy cream) makes it all come together. I don’t think I can sell it better. But why soy cream? We found out soy cream is lighter than regular cream, the texture is much better. It does have a different flavour but not a bad one, and honestly, in here, you wont taste it.
For the meringues
- 4 whites, weigh your whites
- Sugar is double the weight of the whites
- 1 Tablespoon of rose water
For the raspberry jam
- 200g of raspberries fresh or frozen
- 10g sugar
For the cream
- 250 ml of soy or regular cream
- Zest of 1 lime
For the mess
- Strawberries, hulled and sliced
- Raspberry jam
- Preheat your oven to 200ºC
- Line a baking sheet with parchment paper, pour the sugar and place it in the oven for about 5 minutes, just until the edges start to melt.
- Meanwhile start the whites in a low speed and increasing the speed until it forms stiff peaks.
- When the sugar is ready, lower your oven to 150ºC, add it spoon by spoon making sure the whites come back up to stiff peaks after each addition. Once you add all the sugar continue to whisk on high speed until the sugar dissolves and the mixture is cooler. Add the rose water and whisk
- Line another tray with parchment paper and use two table spoons to make your meringues (big meringues).
- Cook them for 25 minutes. After that, with the oven turned off, let the meringues in the oven with the door closed minimum one hour.
- Add all the ingredients to a small sauce pan, reduce in a medium heat until it's thicker. Pass it through a sieve.
- Let it cool.
- Pour the cream on a mixing bowl or whip it by hand, whip the cream on a high speed until soft peeks form. Stir in the lime zest.
- In a bowl put all the ingredients in, if you want you can layer it, cream, strawberries, jam, meringues ( I used about 6-7 meringues) until you have none left.
Ready for more strawberries?