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STRAWBERRY ETON MESS 2. In the bowl of a stand mixer fitted with
ROULADE the whisk attachment, beat egg whites at
Makes 8 to 10 servings medium speed until soft peaks form. Add
castor sugar, 1 tablespoon (12 grams) at a
This showstopping dessert combines all the time, beating until combined after each
essential elements of the quintissentially addition.
British Eton mess dessert. Reinvented into 3. In a small bowl, combine cornstarch
a roulade, the light-as-air meringue is rolled and lemon juice. Add cornstarch mixture
delicately with fresh strawberries, mint, and and vanilla to egg white mixture, and beat
lemon crème fraîche whipped cream. Topped at high speed until thick and glossy and
with chopped pistachios and more fresh sugar is fully combined, about 5 minutes.
strawberries, this dessert will have you going (If you rub a bit of mixture between your
back for more. thumb and forefinger, there should be no
grit.) Spoon meringue into prepared pan,
3 egg whites (90 grams), room smoothing top with an offset spatula.
temperature 4. Bake for 10 minutes. Reduce oven
¾ cup (150 grams) castor sugar temperature to 285°F (140°C), and bake
1 teaspoon (3 grams) cornstarch until meringue is crisp, firm to the touch,
1 teaspoon (5 grams) fresh lemon juice and beginning to crack, about 15 minutes
1 teaspoon (4 grams) vanilla extract more.
½ cup (120 grams) heavy whipping 5. Dust a 14x10-inch sheet of parchment
cream paper with confectioners' sugar. Invert
2 tablespoons (30 grams) confectioners’ meringue onto prepared parchment.
sugar, plus more for dusting Remove pan, and discard parchment from
1 tablespoon (6 grams) packed lemon top of meringue. Let cool for 30 minutes.
zest (about 1 large lemon) 6. Clean bowl of stand mixer and whisk
½ cup (120 grams) crème fraîche attachment. Using the whisk attachment,
½ pound (226 grams) fresh strawberries, beat cream, confectioners’ sugar, and
hulled and sliced lemon zest at medium speed until soft
2 tablespoons (4 grams) fresh mint peaks form. Fold in crème fraîche. Spoon
leaves (about 5 leaves), sliced thinly and spread whipped cream mixture onto
Garnish: confectioners’ sugar, fresh meringue, leaving a 1-inch border around
strawberries, coarsely chopped edges. Place sliced strawberries on top of
pistachios whipped cream mixture. Sprinkle with mint
leaves. Starting at one short end and using
1. Preheat oven to 350°F (180°C). parchment to help, roll up meringue as
Lightly spray a 13x9-inch rimmed baking tightly as you can, jelly roll style, and place
sheet with cooking spray. Line pan with on a serving plate. Refrigerate for
parchment paper. 30 minutes. Garnish with confectioners’
sugar, strawberries, and pistachios.
PRO TIP
To make castor sugar, place granulated
sugar in the work bowl of a food
processor, the container of a blender,
or a spice grinder. (If using a large food
processor, make sure there is enough
sugar to cover the blades.) Pulse until
sugar resembles fine sand, about 2 times.
Make sure you don’t pulse too much;
otherwise, you’ll turn your granulated
sugar into confectioners’ sugar.
