This dessert is so light and summery. It really does taste best when you make your own meringue, but if you don’t have the patience to do so you can of course use shop bought meringue nests.
FOR THE ETON MESS – Serves 4 (152 calories | 0g fat | 18g sugar each)
You will need:
250g strawberries, hulled and halved
250g low fat Greek yoghurt
80g pasteurised egg whites (from about 2 large eggs)
55g caster sugar (to stabilise the egg whites)
55g xylitol, powdered in a food processor
1/4 tsp cream of tartar
4 Mint sprigs to decorate
STEP 1: Let’s get cracking! Whisk together your egg whites and cream of tartar, using an electric whisk until the mixture becomes fluffy. Slowly add in the sugar and xylitol, a tablespoon at a time until stiff peaks form.
STEP 2: Pipe your meringue mix onto a silicone baking mat to prevent them from sticking. At this stage your meringue nests should be around 5 cm in diameter and 5cm apart as they will grow. Bake at 100°C for 90 minutes. Let them cool completely. You may need to leave them in your oven overnight to dehydrate if they’re not pulling away from the silicone baking mat easily.
STEP 3: Assemble your mess layering meringue nests, yoghurt and strawberries dividing them into 4 bowls or gin glasses as you go. Top with mint sprigs.
P.S. Top tip: Marinate your strawberries in a single shot of gin for an extra kick.