Categories: puddings british bakes dessert afternoon tea gluten-free It doesn’t get more British than Eton Mess for dessert!In this recipe, the sweet British strawberries are roasted with Lyle’s Golden Syrup which transforms them into a sticky, juicy compote. When spooned over meringue shards, freshly whipped mint cream, and sliced strawberries…you have an easy yet tasty as can be dessert. Grab a spoon and a glass and dig right in! Check out the baker This recipe was created by Emma Duckworth. Check out her beautiful bakes on Instagram @emmaduckworthbakes or via her website linked below. Take a look Ingredients Servings 2 For the Roasted Strawberries 300g strawberries, hulled and halved 2 tbsp Lyle’s Golden Syrup For the Meringue 2 egg whites 100g caster sugar ½ teaspoon lemon juice For the Whipped Cream 200ml whipping cream 2 tbsp icing sugar 1 tbsp fresh mint leaves, chopped Serve with fresh strawberries Instructions HOW TO MAKE THIS RECIPE 1.Pre-heat your oven to 180C/350F. Place the strawberries on a baking tray and pour Lyle’s Golden Syrup over them. Toss to coat. Roast for 20-25 minutes, stirring half-way through. The strawberries will be soft but still hold their shape and be juicy and sticky. Remove from the oven and spoon into a bowl and set aside to cool. 2.Lower your oven to 100C/210F. In the bowl of an electric stand mixer, add your eggs and lemon juice. Whisk on medium-high until frothy and soft peaks form. Then, one tablespoon at a time, add the caster sugar whisking all the time. Ensure the sugar is incorporated before adding the next spoonful. Then whip for another five minutes until the meringue mixture is smooth, glossy and stands in firm peaks. 3.Spoon meringue onto a lined baking tray and level with the back of a spoon. Bake for 1 hour. Don’t open the door and allow the meringue to cool completely. Then break into pieces. 4.In the meantime, whip your cream and icing sugar in a bowl until soft peaks form. Stir in the chopped mint. 5.To serve. In a glass, layer meringue, then cream, then roasted strawberries then repeat until the glass is full. Finish with a drizzle of the strawberry juice, some fresh strawberries and mint leaves. Enjoy lovely bakers! Chef's Tip Remaining meringue can be stored in an airtight container at room temp, strawberries and cream can be refrigerated in separate containers. Our Season Favourites Lyle's Easy Treacle Tart Recipe Lyle's Coconut Banana and Cinnamon Porridge Lyle's Warming Apple Crumble Lyle's Chocolate Chip and Orange Flapjacks
