Adapted & inspired from Deila Online
175g castor sugar
3 egg whites
450g fresh strawberries- slice or chopped
570 ml double cream
1 tbsp icing sugar
1 tsp Jasmine essence
Large star tip & a piping bag
1) Preheat oven to 150°C . Whisk egg whites till soft peaks . Gradually add in caster sugar & table spoon at a time & continue whisking till well combined.
2) Spoon mixture in piping bag & pipe them in rows on baking tray. You may also use a rounded dessert spoon to spoon the mixture in rows on a lined baking tray. Place baking tray on the centre of oven & turn the heat down to 140°C & baked for 1 hour.
3) Turn the oven off & leave the meringue in the oven to dry out overnight or until the oven is completely cold.
4) Whip up double cream & icing sugar with jasmine essence till fluffy with soft peaks . Place few meringues in the center of each dessert plate ., then spread a spoonful of whipped cream . Topped strawberry slices over the cream & sprinkle some crushed meringue & topped with whipped cream . Repeat the layering . I’ve piped whipped cream in between strawberry layers for a neater look .
I did not make the strawberry puree . For full recipe of Deila Smith’s Eton Mess HERE
Linking this post to Cook Like A Star – Cook Like Deila Smith hosted by Zoe from Bake For Happy Kids & co hosting with Baby Sumo of Eat Your Heart Out with Mich Of Piece Of Cake .