Who doesn't love Eton mess? That luscious confection of macerated strawberries tossed with homemade crumbled meringue, clouds of whipped cream, and here, some carelessly added tart, glistening ruby red pomegranate seeds.  

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To make it, first trim and cut strawberries into quarters. Place in a bowl and add some caster sugar. Toss to coat and set aside in the fridge for at least an hour, or more.

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Line a large baking sheet with non stick baking paper.

Preheat oven to 240C.

 

Separate the whites from the yolks of 5 eggs. Place yolks in fridge for another recipe (like my lemon curd for example  - the post  before this one) to be made separately.

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Place egg whites in the bowl of your stand mixer fitted with whisk attachment, or use a hand-held one... or, if you're feeling energetic, whisk by hand until egg whites begin to hold their shape and don't drip down from the whisk attachment. Add 1 cup caster sugar and keep whisking until egg whites are glossy and firm. 

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Stop whisking and fold in 1 tsp corn flour and 1/2 tsp cream of tartar.

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Form 5  or 6 mounds of meringue on your baking sheet.

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Place in oven and immediately turn down temp to 95C.

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Let bake for 1.5 hours. Turn off oven and leave meringues in the oven until cool.

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Now whip about 1 cup whipping cream the same way you did the egg whites, adding a few tbsp caster sugar to get the peaks nice and shiny and firm.

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Now's the fun part.

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Put a dollop of cream into a wide glass or glass bowl.

Crumble some of the meringue into it. Now add some of those luscious sweetened and slightly softened strawberries.

 

Repeat, drizzling some of the strawberry juice in too.

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Toss gently. You don't want the cream to turn pink.

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Toss in some pomegranate seeds, if using.

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Done!

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I don't have to tell you what to do next

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