Recipe for Eton mess with strawberries

How to make Eton mess with strawberries

1. 1. Whisk the egg whites stiff with a small pinch of salt. Then gradually add the sugar, a teaspoon at a time, continuously whisking for a long while after each spoonful.

2. 2. When you see that the foam is very stiff, thick and glossy, whisk it for 3 more minutes.

3. 3. Finally add the potato flour and lemon juice, and whisk for another minute.

4. 4. Lay the foam out with a tablespoon on a baking tray lined with baking paper.

5. 5. Place in an oven pre-heated to 180C, and immediately reduce the heat to 150C. Bake for 90 minutes. After that time, leave it in the oven until it has cooled completely (approx. 1h).

6. 6. Wash the strawberries, remove the stems and slice. Sprinkle with erythritol and set aside for 15 min.

7. 7. Beat the cooled cream until it is thick.

8. 8. Stir the cream with the crumbled meringue. Then add most of the strawberries and stir them in too.

9. 9. Transfer the mass to cups or bowls, and garnish with the remaining strawberries and mint leaves.

10. 10. Note: Prepare the dessert just before serving, so that the meringue is still crunchy and not soaked in cream.