Ingredients

Method

Start by making the meringue nests. Preheat your oven to 120°C and line a baking sheet with parchment paper.

Beat the egg whites until they form stiff peaks, then gradually add the caster sugar, continuing to beat until the mixture is glossy.

Fold in the white vinegar and cornstarch gently with a metal spoon.

Spoon the meringue mixture onto the lined baking sheet, forming 4 large nests with hollows in the centers.

Bake in the preheated oven for about 1 hour and 30 minutes, or until the meringues are crisp and can be easily lifted off the parchment paper. Leave to cool in the oven with the door slightly ajar.

Once the meringues are cool, you can assemble the Eton Mess. In a bowl, mix strawberries with sugar and set aside for 30 minutes to macerate.

In another bowl, whip the heavy cream until it holds soft peaks.

Crush the meringue nests and fold them into the cream along with the macerated strawberries, leaving some aside for the top.

Divide among four glasses or bowls, top with the reserved strawberries, garnish with mint and serve immediately.