KINKY ETON MESS

Combining melting meringue with two types of berries and lemon curd make it bursts with flavour. Try it with the basil oil – you won’t regret it.

INGREDIENTS:

4 egg whites
240g (1¼ cups) caster (superfine) sugar
½ tspcornflour (cornstarch)
½ tsp white wine vinegar
For the Lemon Curd

Grated rind and juice of 2 lemons
4 large (US extra-large) eggs
115g (2⁄3cup) caster (superfine) sugar
115g (1 stick) cold butter, cubed

TO SERVE:

225g (1 3/4cups) raspberries
225g (1 1/2 cups) strawberries,
halved Juice of 1/2 lemon
1–2 tbsp basil oil

METHOD:

Preheat the oven to 120°c/250ºF/gas

Line a 33 x 23cm (13 x 9-inch)baking sheet or meringue tray with nonstick baking paper.

Place the egg whites in a spotlessly clean bowl and whisk at full speed until stiff. Whisking more slowly, add the sugar, a little at a time. when all incorporated, add the cornflour and vinegar and give a final whisk at high speed. The mixture should be glossy and, when turned upside-down, remain in the bowl.

Scoop the mixture onto the baking sheet and spread it out evenly to a thickness of about 3cm (1 1/4 inches). Bake for 1 hour, until the meringue is very firm to the touch but still soft in the middle. I normally leave mine to cool in the oven with the door propped ajar.

While the meringue is cooling, put all the lemon curd ingredients except the butter into a heatproof bowl and place over a saucepan of simmering water. Whisk continuously by hand until the mixture thickens, then slowly whisk in the butter, piece by piece, and cook for 10–12 minutes until it thickens further. Set aside to cool.

Place the berries, lemon juice and basil oil in a bowl and toss together. To serve, lightly break up the meringue and mix with the berries and lemon curd in a presentation bowl or in 4 glasses.