| This is our Kitchen Garden version of an English dessert called Eton Mess. It’s very simple to make and absolutely delicious.
Season: All year
 Type: Sweets
Difficulty: Easy
Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: berries, eggs
Recipe source: Majura Kitchen Garden |
Equipment
- metric measuring spoons and jugs
- pastry brush
- scales
- stick blender
- 1 medium bowl
- sifter
- beaters
- spatula
- baking tray
- glasses
- large teaspoon
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IngredientsFor the meringues
- 2 egg whites (at room temperature)
- 120 g raw castor sugar
For the berry sauce
- 350 g berries
- 2 tbsp icing sugar
For the yoghurt cream
- 125 ml yoghurt
- 125 ml cream
· Extra berries, to serve |
What to do
- Set out your ingredients.
For the meringues
- Preheat the oven to 120oC.
- Lightly grease 2 baking trays with canola oil.
- Beat the egg whites in a metal bowl until stiff peaks form.
- Gradually add the castor sugar, a tablespoon at a time, beating for 15 seconds between each addition.
- Once all the sugar has been added continue beating until the meringue is stiff and glossy with no signs of sugar crystals (about 2 minutes).
- Place teaspoonfuls of meringue mixture onto the baking tray and bake for 2 hours. Turn the oven off and leave the meringues to cool in the oven.
For the berry sauce
- Put 350 g of berries into a measuring jug and add 2 tablespoons of sifted icing sugar.
- Using the stick blender, blend the berries until a sauce is formed. Set aside.
For the yoghurt cream
- Whip the cream with the beaters and stir through the yoghurt.
Assemble the trifles
- Place a meringue in a glass and lightly crush it with a teaspoon. Add 2 tablespoons of berry sauce and a dollop of yoghurt cream.
- Finish with berries on top and serve.
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