Adam Liaw’s raspberry and mango Eton mess
If you don’t want to make your own meringue, break up six store-bought meringue nests to use as the base.
Ingredients
6 egg whites
450g icing sugar mixture
1 tsp cornflour
¼ tsp cream of tartar
a pinch of salt
2 cups raspberries
grated zest and juice of 1 lime
40g caster sugar
300ml thickened cream
1 tsp vanilla extract
250ml sour cream
2 mangoes, peeled and cut into thin slices
Method
Step 1
Heat your oven to 110C conventional (which I prefer for meringues) or 100C fan-forced. Add the egg whites, icing sugar, cornflour, cream of tartar and salt to the bowl of a stand mixer and beat to a glossy stiff meringue, about 6-8 minutes.
Step 2
Lay baking paper onto a large baking sheet and spread the meringue over it. Bake for 100 minutes, remove from the oven and cool to room temperature.
Step 3
Combine half the raspberries with the zest, juice and sugar in a bowl. Mash with a fork until the raspberries have broken down to a sauce. In a separate bowl, whip the thickened cream with the vanilla, then fold in the sour cream.
Step 4
Break the cooled meringue into large chunks on the tray and remove the paper. Fold through the cream mixture, then top the “mess” with the mango, remaining raspberries and raspberry sauce.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
