Eton Mess Torte
Eton Mess Torte
Get this quick and easy dessert recipe from Inspired with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 30 minutes
  • Yield 12 servings
  • For Meringue:
  • 4 large Egg whites, at room temperature
  • 7 millilitres White vinegar or Lemon juice
  • 200 grams granulated Sugar
  • For Whipped Cream & Assembly:
  • 625 millilitres Whipping cream
  • 85 grams Icing sugar, sifted
  • 10 grams Instant skim milk powder
  • 10 millilitres Vanilla extract
  • 450 grams sliced fresh Strawberries, plus extra berries for décor
  • Icing sugar, for dusting
  1. Preheat the oven to 135 C (275 F) and line two 23-x-33 cm (9-x-13-inch) baking pans with parchment paper
  2. Using a stand mixer fitted with the whip attachment, or electric beaters, whip the egg whites and vinegar (or lemon juice, if using) first on low speed, then once the whites are foamy increase the speed and slowly pour in the sugar while whipping. Continue to whip the whites on high speed until they hold a stiff peak when beaters are lifted
  3. Divide the meringue between the two pans and spread it evenly. Bake this for 20-30 minutes, until the meringue is dry (and crisp once cooled), but barely begins to brown. If the meringue is still soft after you’ve pulled it from the oven and cooled it, it can be returned to the oven to continue to bake, even once cooled (humidity may impact the need for a little extra time in the oven)

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