Strawberry mess

Strawberry mess

By
From
Nathan Outlaw's Home Kitchen
Serves
6
Photographer
David Loftus

This is one of the most popular puddings we make at home – it’s a real crowd pleaser. I’ve used strawberries here but you can make a ‘mess’ of almost any fruit. If you have some extra squashed berries, whiz them up with some icing sugar to make a quick sauce and drizzle over the top of your ‘mess’.

Ingredients

Quantity Ingredient

For the meringues

Quantity Ingredient
3 medium free-range egg whites
150g golden caster sugar
1 vanilla pod, split lengthways and seeds scraped
2 teaspoons cornflour
2 teaspoons white wine vinegar, plus extra to clean the bowl

For the vanilla cream

Quantity Ingredient
500ml double cream
2 vanilla pods, split lengthways and seeds scraped
1 finely grated zested
100g icing sugar, sifted
100g mascarpone

For the strawberries

Quantity Ingredient
30 ripe strawberries, hulled and quartered
1 finely grated zested
75g icing sugar

To finish

Quantity Ingredient
6-8 mint sprigs
icing sugar to dust

Method

  1. Preheat your oven to 110°C and line a large baking sheet with a silicone mat or baking parchment. Wipe your stand mixer bowl (or other large bowl) with kitchen paper dipped in vinegar to remove any traces of grease.
  2. Using a stand mixer or electric hand mixer, whisk the egg whites with a third of the sugar on full speed until soft peaks form. Add half of the remaining sugar and whisk for another 2 minutes. Add the vanilla seeds and the last of the sugar and whisk for a further 30 seconds. Now carefully fold in the cornflour and wine vinegar, using a spatula or large metal spoon.
  3. Transfer the meringue to a piping bag fitted with a large plain nozzle and pipe rounds, about 8cm in diameter, on the lined baking tray. Bake in the oven for 1 hour.
  4. In the meantime, prepare the vanilla cream. In a bowl, whisk the cream with the vanilla seeds, lime zest and icing sugar to fairly stiff peaks (take care not to overwhip) and then fold in the mascarpone. Refrigerate until needed.
  5. When the meringues are ready, transfer them to a wire rack to cool. (Once cold, they can be stored in an airtight container in a cool place if preparing ahead.)
  6. About 10 minutes before serving, in a large bowl, toss the strawberries with the lime zest and icing sugar. Break up the meringues into pieces and add them to the strawberries, along with the cream. Fold everything together gently.
  7. Either turn the ‘mess’ out onto a platter for everyone to help themselves or plate up individually. I like to finish it with some mint sprigs and a dusting of icing sugar.
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