Eton Mess

Ingredients

500g strawberries, quartered, plus extra to serve

1/2 cup caster sugar

200ml thickened cream, lightly whisked

125g Tatua Mascarpone

1/2 cup pure icing sugar, sieved

Scraped seeds of 1/2 vanilla bean

125g raspberries or cherries

Meringues (make or buy)

100g egg white (about 3 eggs)

100g caster sugar

100g pure icing sugar, sieved

15g cornflour

Method

Meringues:

1. Preheat oven to 120C. Whisk egg white and a pinch of salt in an electric mixer until firm peaks form (3-4 minutes). With motor running, gradually add caster sugar and whisk until thick and glossy (2-3 minutes).
2. Sieve icing sugar and cornflour and fold gently to combine.
3. Spoon 8cm-diameter round mounds onto an oven tray lined with baking paper.
4. Bake until meringues lift easily from trays and are crisp but not coloured (45-50 minutes). Once cooked, turn off oven and cool meringues completely in oven.

Eton Mess:

1. Toss strawberries and caster sugar in a large bowl to combine, then set aside until juices begin to seep (20 minutes).
2. Whisk thickened cream, Tatua Mascarpone, icing sugar and vanilla seeds together in a separate large bowl until soft peaks form.
3. Scatter a quarter of the strawberries in 6 individual dishes, spread with the cream mixture, and coarsely crumble a quarter of the meringue over the top. Repeat layering with remaining ingredients.
4. Scatter Eton mess with raspberries and extra strawberries and serve.