Name: Eton mess
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 4 eggs white; 200 ml castor sugar; 15 ml water hot; 5 ml vinegar; 250 g strawberries; 2 Tbs sugar; 1 vanilla pod, split, seeds scraped; 1 cream

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Ingredients (8)

MERINGUES:

4	eggs — white
200 ml	castor sugar
15 ml	water — hot
5 ml	vinegar

Strawberry cream:

250 g	strawberries
2 Tbs	sugar
1	vanilla — pod, split, seeds scraped
1	cream

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Method:

Meringues:
Preheat the oven to 140 °C.
Add all the ingredients into a large clean(metal or glass) bowl
and beat with a hand blender or mixer on high for 5 minutes ubtil thick, glossy, soft peaks form.
Dollop the meringue in the centre of a baking tray lined with baking paper and sprinkled with cornflour.
Spread it out to form a pavlova.
Bake for 1 1/2 hours and allow to cool.
Or bake small meringues for about an hour.

Strawberry cream:
Place half the berries in a pot with the sugar and vanilla, cover and
simmer gently for +- 20 minutes or until soft and mushy. Allow to cool.
Beat the cream until it forms firm soft peaks. Fold the strawberry mush into the cream and chill until ready to use.

Cut the other half of the berries in quarters and break up the meringue in bite size pieces.
Layer some meringue bits, cream and berries in a large bowl and serve immediately.

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