Ingredients:
For the meringue
6 free-range egg whites
300g caster sugar
1 tsp sherry vinegar
For the topping
250ml double cream whipped until soft peaks form
75g sifted icing sugar
The seeds and flesh of 10 passion fruit, or about 450g mixed berries (strawberries, raspberries, red currants, blueberries – whatever your favourites are or whatever you have growing)
Preheat the oven to 180C
Whisk the egg whites in a bowl or electric mixer until stiff peaks form. Add the sugar, one tablespoon at a time, whisking constantly, until all the sugar is combined. Gently fold in the vinegar.
Divide the meringue mixture into two, and spread the meringue mixture onto two baking trays lined with baking parchment.
Put into the oven and turn the temperature down to 150C
Bake the meringue for about 1 to 1 1/2 hours, until the meringues are crisp on the outside but chewy in the middle (you might need to turn it upside down towards the end of the cooking time).
They should come off the baking parchment easily when they’re cooked enough.
For the topping, whisk the cream until almost at soft peak stage. Add the icing sugar and continue whipping until just soft peaked.
Spoon equal amounts of the cream mixture onto both of the cooked meringues.
Divide the fruit, and scatter on top of the two cream covered meringues, or make individual Eton messes in kilner jars.
You can experiment with different types of fruit toppings. Mango and passion fruit works well, or even fig and chocolate!
If you would like to learn how to make recipes like these, you can sign up for our baking and cooking classes in Brighton, Hove and Sussex – just contact us today!
Shaun and I wanted to thank you for all your help, delicious food, fabulous service and overall fabulousness. You made both feel extremely special on our best ever day.
Thank you again to everyone on your team.
Shaun and Remy, October 2018
We just wanted to send you a quick note (inbetween wedding 1 and 2 !) just to say that the food was absolutely excellent yesterday. Everyone commented on how nice it was. Bringing round seconds of beef was a winner and the desserts were truly delicious.
You have both been so lovely and helpful and I know that Phill at the Angel House was also really impressed with your professionalism.
The service was also really good and the staff you employed were all really nice.
Amanda and Kevin, Angel House
We wanted to say a massive thank you for all that you have done for us. You have truly been amazing and we can’t thank you enough for providing such a beautiful wedding buffet and making it all gluten and dairy free. It really meant a lot to us and our guests that so much effort was made and we have had the most glowing feedback from the guests about the quality of the food you made. We would also like to thank you staff, who were fantastic. We truly had an amazing wedding day and couldn’t have wished it to be any different.
Alexandria and Iain
THANK YOU SO MUCH for making our weddings so incredible. Your help, support and reassurance was invaluable in the run up to the day, and the food you created for the wedding itself was truly scrumptious. Everyone has commented on it, including my best friend who also happens to be the editor of Guardian Cook so knows her stuff. Thank you all, once again and I wish you huge success with the future of your business, you really deserve it.
Nicole and Lewis
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A million thanks for everything and very best wishes.
Sarah Carroll
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