The Eton mess, one of England's best-loved and prettiest desserts, is an absolute joy to eat.
200 g egg whites
160 g caster sugar
160 g powdered sugar
1 kg strawberries
1 l of double cream
- To make a meringue, whisk egg whites with caster sugar. Once whisked fold powdered sugar in.
- Spread on a baking sheet in a GN container into Retigo combi oven with the setting: 1st step hot air mode 100%, 100°C, 1 hour, fan speed 40%. 2nd step hot air mode 0%, 100°C, 2 hours, fan speed 90%.
- Whisk double cream to a thick consistency.
- Cut the strawberries into small pieces, leave some halves for decoration, and break the meringue into smaller pieces. Gently combine the broken meringue with whipped double cream and pieces of strawberries and serve straight away in a glass or on a plate, decorate with halves of strawberries.