Eton Mess - (featuring strawberries and greek yogurt)

This is a classic English dessert that we found in a Jamie O. cookbook. We have made it twice, last spring and a couple of weeks ago for Easter. Last year we used his recipe as written with cream and this year we lightened it slightly by subbing Greek yogurt.

1 basic meringue recipe (follows)
1 pint double cream (whoooah that's a lot of cream ... we used Greek yogurt)
1 vanilla pod, scored lengthways and seeds scraped
2 heaping tablespoons caster sugar (superfine sugar)
250 g/9oz strawberries, hulled and sliced
250 g/9oz raspberries
1 t. good-quality balsamic vinegar
optional: a handful of sliced almonds, toasted

First make your basic meringue (recipe follows). Whip the double cream (or yogurt) with the vanilla seeds and 1 T. sugar until you have soft peaks. Don't overwhip - you want it light and delicate. Take half the strawberries and half the raspberries and put them in a bowl with the rest of the sugar and the balsamic. Mash with a fork. Put both the mashed fruit and the yogurt mixture in the fridge until the meringues are ready and cooled.

To assemble, break up meringues into a bowl. Fold the vanilla cream and mashed fruit together until well mixed, then sprinkle in the rest of the fruit and fold again. Layer the crushed meringue and fruity yogurt in individual serving dishes and top with toasted almonds. Put everything together at the last minute so the meringue doesn't go soft.

For the meringue:
6 large very good quality egg whites
300 g./10.5 oz. caster sugar (superfine sugar)
pinch of salt

Preheat oven to 300F. Line a baking tray with greaseproof paper. Put egg whites in bowl and make sure there are no pieces of shell or yolk. Whisk on medium until whites form firm peaks. He says you will know that it is thick enough if you can hold the bowl upside down over your head .... it's up to you to try it!

With mixer still running, gradually add sugar and pinch of salt. Turn mixer up to highest speek and whisk for 7-8 minutes until mixture is white and glossy. Spoon your meringue onto the prepared sheet into 6-8 large dollops or one big meringue. Bake for about 1 hour. The meringues should be crisp on the outside and chewy in the middle.