Blackberry Eton mess recipe

Details

• Cuisine: British
• Recipe Type: Dessert
• Difficulty: Medium
• Preparation Time: 30 mins
• Cooking Time: 105 mins
• Serves: 6

Step-by-step

For the meringues

1. Preheat the oven to 150ºC (300ºF, Gas Mark 2) and line a large baking sheet with baking paper.
2. Whisk the egg whites in a large bowl using electric beaters or a hand whisk until they form soft peaks. They are whisked enough when you can turn the bowl upside down without them sliding out. Next, add the sugar, a tablespoon at a time, whisking well between each addition until it is all incorporated. The meringue should look really thick and glossy at this point, like a handful of shaving foam.
3. Drop 12 large spoonfuls of the meringue on to the baking sheet, spacing well apart. Place in the oven, reduce the temperature to 130ºC (250ºF, Gas Mark ½) and bake for 1 hour or until the meringues are crisp. Turn off the oven and leave them to cool with the door shut.

For the blackberry purée

1. Place 200g of the blackberries in a small pan with the caster sugar, lemon juice and cold water. Bring to the boil, then reduce the heat and leave to simmer gently for about 10 minutes until they are very soft, stirring occasionally.
2. Remove from the heat and purée using a stick blender until smooth. Leave to cool.

To assemble

1. Very softly whip the cream until it is just holding its own.
2. Roughly break six of the meringues into a large bowl; avoid the temptation of crushing them tightly in one hand like a movie thug powdering a snooker ball in his fist. You want the pieces to be quite large, not dust.
3. Add the cream and the rest of the blackberries. Fold loosely together using a large spoon, adding the blackberry sauce over the top.