Eton Mess

By: Carolyn Robb (Royal Chef)

3 egg whites at room temp

3 oz super fine sugar

3 oz brown sugar

Few drops of vanilla extract

8 oz mixed berries

1/2 cup raspberry purée (4oz rasp, 2 tbsp powdered sugar, few drops of lemon

juice)

1 cup heavy cream

1/2 cup mascarpone

Handful of very finely chopped fresh mint

Extra mint leaves for garnish

Powdered sugar for dusting

1. Preheat oven 350

2. Line two baking trays with non stick parchment paper

3. Make meringues: in a dry clean bowl, whisk egg whites to stiff peaks (glossy

and  stand in firm peaks)

4. Gradually add all the sugar, whisking continuously. Continue for about 5

minutes until the mixture is very thick and stands up on it's own. Add vanilla

extract.

5. Using a piping bag, use a medium nozzle and pipe small meringues (or

different sized discs)

6. Bake for 1-1/2 hours. When cooked, they will be firm and crisp, and will

easily lift off the parchment. Check them after 1 hour, and cook for longer if

required. When cooked, turn off oven but leave meringues in to dry out further.

7. Wash, dry and prepare all the berry fruits

8. Whip the cream until thick, and then stir in the mascarpone, sugar, and

chopped mint

9. Assemble the dessert either in one large bowl or in four individual sundae

glasses. Layer up the fruit and the cream alternately with the meringues and a

drizzle of the raspberry purée, finishing with cream and then fruit

10. Garnish with mint leaves, and complete the dish with a dusting of powdered

sugar just before serving.