Eton Mess

Makes6 servings
Prep Time25 min
Waiting Time1 hr
Total Time1 hr 25 min
Calories408
Made withSplenda Granulated

Ingredients

2 large egg whites, room temperature
500 g strawberries, hulled and roughly chopped
450 ml double cream
¼ teaspoon cream of tartar
13 g + 1 tablespoon Splenda Granulated

Nutrition Info Per Serving
% Daily Value*
Energy408 kcal523.08%
Total Fat41.00 g52.56%
of which saturates25.00 g9.09%
Total Carbohydrate5.90 g2.15%
of which sugars5.50 g2%
Protein3.00 g6%
Salt0.05 g0.02%

Instructions

1

Preheat the oven to 100°C and line a large baking tray with parchment paper.

2

Whisk the eggs in a large clean bowl until frothy, then add the cream of tartar until stiff peaks form. Add the 13 g of Splenda Granulated in small lots whilst whisking.

3

Use a large spoon to create approximately 10 cm in diameter piles of the mixture on the baking tray. Bake on the bottom of the oven for approximately 1 hour, they should not brown but become hard and come off the paper smoothly. Set aside to cool.

4

Place ⅓ of the strawberries in a saucepan and let it simmer softly until reaching a syrupy consistency. Set aside to cool.

5

Whip the double cream with 1 tablespoon of Splenda in a large bowl. Crush ¾ of the meringues into big pieces and add to the whipped cream, add the remaining fresh strawberries and fold in carefully. Then swirl through the strawberry sauce.

6

Top off with the remaining crushed meringues.

Made with