Easter Egg Eton Mess
Based on Sue Quinn, 'Cocoa', p138
- 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!