Eton Mess

Method

1. 1

   Step 1

   Set out four 10–12 fl oz (300–350 ml) dessert glasses or small bowls. Place a large mixing bowl and whisk or electric mixer beaters in the refrigerator for 10 minutes to chill.

2. 2

   Step 2

   Place the prepared strawberries in a medium bowl and sprinkle with the sugar. Add the lemon juice and zest, toss gently, and leave at room temperature for 10 minutes, until glossy and beginning to release their juices.

3. 3

   Step 3

   Transfer about one-quarter of the strawberries to a small bowl and crush lightly with a fork. Leave some small pieces intact rather than making a smooth purée, then stir the crushed fruit back into the remaining strawberries.

4. 4

   Step 4

   Pour the cold cream into the chilled mixing bowl and add the vanilla. Whisk by hand for 2–4 minutes or with an electric mixer on medium-low speed for 1–3 minutes, stopping when soft peaks form and their tips gently flop over; the cream should still look smooth and billowy.

5. 5

   Step 5

   Break the meringue nests by hand into a mixture of roughly ½–1 inch (1–2.5 cm) pieces and smaller crumbs. Reserve a small handful of the larger pieces for finishing, keeping the rest dry until you are ready to assemble.

6. 6

   Step 6

   Reserve 4 tablespoons of the strawberry mixture for topping. Add the remaining strawberries, their juices and the unreserved meringue to the cream, then fold gently with a large spoon just 3–4 times, leaving visible ribbons of fruit and distinct pieces of meringue.

7. 7

   Step 7

   Spoon the mixture evenly into the four glasses without pressing it down. Top each with 1 tablespoon of the reserved strawberries, scatter over the reserved meringue and add a mint leaf if using; serve immediately while the meringue is still crisp.