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!
HOW TO MAKE THIS RECIPE
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.
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.
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.
In the meantime, whip your cream and icing sugar in a bowl until soft peaks form. Stir in the chopped mint.
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!
Ingredients – 2 items
For the Roasted Strawberries
Hulled and halved
Lyle’s Golden Syrup
For the Meringue
Fairtrade Tate & Lyle Golden Caster Cane Sugar
For the Whipped Cream
Fairtrade Tate & Lyle Icing Sugar
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