Eton Mess Trifle
Ingredients:
3 egg whites
2 pinches salt
3/4 caster sugar
1 tsp rosewater (optional)
handful chopped pistachio nuts
10 ounces strawberries
2 tbs caster sugar
500 ml whipping cream
4 tbs caster sugar
chopped pistachios for garnish
Directions:
Preheat the oven to 150 degrees Centigrade and line a baking tray with parchment paper. Tip the egg whites into a clean and dry mixing bowl and start beating at medium speed. Add the salt, Whisk until frothy. Whisking at high speed, start adding the caster sugar a tablespoon at a time, whisking 3-4 seconds between each addition. Whisk until stiff peaks form. The meringue will appear very glossy and puffy like clouds. It should not feel gritty (If it does, keep whisking until sugar has dissolved). Add the rose essence if desired and whisk for 30 seconds until incorporated. Scoop a large tablespoon of the mixture onto the baking tray, using another tablespoon to ease it onto the parchment paper. Leave a 1 inch gap between meringues. Sprinkle with pistachio and bake for 1 1/4 to 1 1/2 hrs, rotating after 1 hour. I baked mine for 1 hour and 20 minutes to achieve a crispy outer shell and a marshmallow centre. Bake for longer if you'd like it crispy all the way through. Turn the oven off and leave the door open. Allow meringues to cool in open oven. Break roughly by hand.
Hull the strawberries and chop roughly. Add the caster sugar and allow to macerate for 30 minutes. Whiz into a puree. Beat the whipping cream until stiff peaks form (I added sugar to mine but that is optional). Fold the strawberry puree into the cream roughly to create a marbled effect.
To assemble the trifle, start with a layer of strawberry and cream followed by a layer of broken meringues and lastly, a sprinkle of pistachio nuts. Repeat layers 3-4 times and serve immediately.
Makes 5-6 trifles depending on glass size. Unbroken meringues can be stored in airtight container for 2 weeks.
