Eton Mess

Instructions

1. Make the meringues (can be done days ahead): preheat oven to 120 °C. Whisk the egg whites to stiff peaks in a clean bowl. Add the caster sugar one tablespoon at a time, whisking until thick and glossy. Fold in the vinegar and cornstarch. Pile dollops onto a lined baking sheet and bake for 90 minutes. Cool completely; store in an airtight container.
2. Macerate the strawberries: roughly chop two-thirds of them and toss with the 30 g caster sugar and a squeeze of lemon juice. Leave for 20 minutes until juicy.
3. Halve or quarter the remaining strawberries and set aside for garnish.
4. Whip the double cream with icing sugar and vanilla to soft, floppy peaks — do not over-whip to stiff peaks.
5. Break the meringues into chunks of varying sizes.
6. Fold the macerated strawberries and their juices, the broken meringues and most of the whipped cream together in a large bowl with a few gentle turns of a spatula — it should look gloriously chaotic with visible streaks of strawberry juice through the cream.
7. Divide into glasses or a serving bowl. Top with the reserved fresh strawberries, a scattering of meringue shards and fresh mint. Serve immediately.

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