Light, refreshing, easy dessert with meringues, mascarpone cheese cream, and strawberries. Delicious in the summer!
Servings: 4 servings
- 2 egg whites
- 125 g caster sugar
- 1/2 tsp cream of tartar or lemon juice
- 1 tsp vanilla extract
- 250 g mascarpone cheese
- 300 g heavy cream
- 50 g powdered sugar
- 1 tsp vanilla extract or vanilla seeds
- 150 g chopped strawberries
- 150 g strawberries
- 2 tsp sugar
- zest of 1 lemon or orange
- juice of 1/2 lemon or whole, according to taste
Preheat oven to 150°C and line a baking sheet with parchment paper.
Whisk the egg whites (starting on low speed) and when they start to foam add cream of tartar and vanilla extract then gradually add sugar. Whisk them on high speed until you get stiff peaks and the sugar is dissolved.
Pipe them on baking paper around 4,5 cm big and bake them 25-30 min. They are done when you can lift them off the parchment paper without them sticking.
While meringues are baking you can make the mascarpone cream. In a bowl mix mascarpone cheese so it becomes smooth then add cream while whisking. Whisk for about 2 min and then add powdered sugar and vanilla extract. Mix for 2 min or until sugar is dissolved.
At this point, you can just make a real mess and fold all of the components together and that’s it! But I like my Eton mess slightly less messy so I made it in layers.
Roughly crumble half of the meringues and 3 tbsp of puree into the mascarpone and slightly fold.
Crumble the other half of the meringues in a separate bowl (you don’t have to use all of them).
Make layers in a bigger bowl or in smaller glasses: some puree, cream, crumbled meringues, cream, chopped strawberries, puree, cream, crumbled meringues, strawberries, puree.