This cheat’s eton mess recipe is a quick and relatively low-fat way of having dessert on busy weeknights or lazy weekends. Whip up the egg whites while dinner is cooking and pop them in the oven while you eat and they’ll be ready by the time your meal’s done. You can skip some of the fussier steps of meringues too, since you’ll be crumbling it all up–and if the berries aren’t in season you can substitute them with frozen ones.
Cheat’s Eton Mess
2 egg whites
1/2 cup sugar (for meringues)
150ml lite/low fat cream
3 tablespoons sugar (for whipped cream)
Preheat your oven to around 120 celcius (or whatever temperature your dinner might be cooking at). Whip egg whites until stiff peaks form, then fold in the sugar. The whites should stay thick in consistency and become glossy. Line a baking sheet with baking paper and spoon the egg whites out onto it. Use a spatula and spread them around evenly into a rectangular-esque shape with a height of around two or three inches. Reduce the oven temperature to 90 celcius and put your egg whites in. You’ll cook the meringue til golden–about one and a half hours. Whilst the meringue is cooking, whip the cream until thick and then fold in the sugar. Add a little vanilla extract if you like. When the meringue is cooked, remove it from the oven and allow it to cool until you can crumble it apart with your fingers. To plate up, place a good handful of crumbled meringue on a nice plate and spoon dollops of the cream all over. Drop raspberries in a carefree manner across the top of your meringue-and-cream hill. Serve immediately.