Maple Eton Mess

Equipment

• Stand mixer
• Piping bag

For the meringue

• 3 egg whites
• 180g maple sugar

For the maple whipped cream

• 250ml double cream
• 20g maple sugar
• 2 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
• 1 tbsp vanilla extract

To garnish

• 18 strawberries
• 3 mint sprigs

For the meringue

1. Preheat oven to 100°c.
2. Pour the egg whites into a mixer with the whisk attachment.
3. Whisk the egg whites to soft peaks, then gradually whisk in half of maple sugar until stiff and glossy (the meringue at this stage should double in size).
4. Reduce the speed to low and gradually add the other half of maple sugar, then continue whisking for 2 minutes.
5. With a piping bag, pipe the meringues onto a baking tray covered with a baking parchment sheet.
6. Bake the meringue for 3 hours.

For the maple whipped cream

1. Add all ingredients into a large mixing bowl.
2. With the whisk attachment, whip the cream until it forms smooth, thick peaks (the mixture should be easily spreadable but holds its shape).

To assemble

1. In glasses, pipe the maple whipped cream until 1/5 full.
2. Add a few cut strawberries and crushed meringues.
3. Repeat the layers until the glass is full.
4. Decorate with meringues, strawberries and fresh mint.