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Strawberry & Pistachio Eton Mess
By: Marcus Bean
Course: Desserts
A classic British dessert with a twist! A delightful combination of fluffy whipped cream, crumbled meringue, ripe strawberries, and crushed pistachios. The juicy strawberries add a burst of sweetness and tartness that perfectly complements the nuttiness of the pistachios, while the meringue adds a delicious crunch. A delightful and refreshing dessert that will be sure to impress your guests!
Serves: 40 mini meringues
Cooks in: Cooking Time: 1 hr
Difficulty: Easy
Ingredients
2 egg whites
100g caster sugar
Crushed pistachios (optional)
250g Strawberries
Juice half a lemon
50g caster sugar
500ml Double cream
1 tsp Vanilla seed paste or pod
2 tbsp Icing sugar
Method
- Put the egg whites in a clean bowl and whisk with an electric whisk until it starts to thicken, then slowly add the sugar while still whisking.
- Pre heat the oven to 100c and fill a piping bag with your meringue. Pipe some mini meringues onto a tray lined with parchment paper, sprinkle with crushed pistachios and bake for about 1 hour until crisp. Remove and leave to cool.
- For the strawberries, cut into quarters and add into a bowl, add the caster sugar and lemon juice and allow to steep together for about 10 minutes, taste and then they are ready to use.
- For the Chantilly cream, whisk the double cream with the icing sugar and vanilla paste, don’t over whisk, just until it starts to thicken gently.
- Assemble the strawberries, Chantilly & meringue in a presentation glass.
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