Eton Mess

Method (click to mark as completed)

Method

1. Preheat oven to 150 degrees C/300 degrees F/Gas Mark 2 and line a baking tray with non-stick baking paper
2. Using your Hand & Stand Mixer, beat egg whites into soft peaks by hand then place the mixer on the stand and gradually beat in the sugar and vanilla extract until stiff peaks are formed
3. Pipe or spoon small portions onto tray and bake for 35 minutes or until dry but not browned. Turn the oven off but leave meringues to cool down inside with the door ajar
4. Put the berries in a bowl and add one tablespoon of icing sugar and mix well, crushing a few berries
5. In a separate bowl, put the cream, 1 tsp of icing sugar and the vanilla extract and whip into soft peaks
6. Carefully fold the yoghurt into the cream, followed by the berries and crushed meringues. Spoon the mixture into 4 glasses and serve

Completed steps (click to remove last step)