Make Eton Mess with leftover Easter eggs
My mum makes amazing meringues. I do not. This is my gift to you!
Meringues aren’t the easiest thing to make. I have struggled. The egg whites to perfect stiff peaks, and then a little sugar and a little more and a little more and … fluff. Flump. Glossy failure. I would scrub the bowls I’d wash the whisk but every single goddam time my stiff peaks would turn into soft swirls.
My mum once went to the effort of writing out, step by step, every step. Both my mum and ex mother in law makes perfect pavlovas. I cried, I swore, this was not fair!
After we eliminated EVERY variable, we worked it out: I prefer unrefined cane sugar. It’s a bit heavy for meringues. So, no fancy-ass sugar and your meringue woes may be over.
So, for those of us who make a pert meringue and have annoying little chocolates hanging about after Easter, or Christmas, make this fabulous cream-rich, fruit spiked Eton Mess.
Easter Egg Eton Mess
- 150 grams leftover Easter Chocolate
- 4 large egg whites
- 200 grams egg whites
- 300 ml double cream
- 25 grams sugar
- 1 teaspoon vanilla extract
For the rhubarb
- 250 grams rhubarb
- 40 grams caster sugar
- small heatproof bowl and small pan
- large bowl
- electric whisk/stand mixer
- baking tray
- greaseproof paper
- chopping board and sharp knife
- wire cooling rack
For the meringue
- Preheat the oven to 120C. Line the baking tray with greaseproof paper. Set to one side.
- Chop the chocolate and place in the small bowl. Place about 5cm of water in the saucepan and bring to simmering. Fit the bowl onto the saucepan and stir until the chocolate has melted. Once melted put to one side.
- Take your bowl and make sure it is scrupulously clean. With your whisk, beat the eggs until stiff peaks form. Once you have stiff peaks, gradually add the sugar, around a tablespoon at a time, until you have stiff peaks again.
- Pour the sauce over the meringue. Scoop the meringue onto the baking sheet; bake for around an hour, until the top is crisp. Place on the cooling rack.
For the rhubarb
- Increase the oven heat to 180C.
- Cut the rhubarb into pieces are 7cm long. Place in the baking dish and sprinkle with the sugar. Wrap the dish with the foil and place in the oven for 15 minutes or until the rhubarb is tender but still holds its shape. When cooked, remove the foil and place on one side.
Finishing the Eton Mess
- Pour the cream, sugar and vanilla extract into a bowl and whisk until it holds its shape.
- Crumble the meringue, and stir the cream and fruit together. Enjoy!
- This really doesn't keep. Scoff!