Traditional weddings have taken a backseat as unconventional venues, attire, and desserts gain popularity. This elevates the anticipation of wedding season as every aspect of the special day has room to surprise guests. Will the bride wear a floor length gown? Will they serve cake? Nothing is guaranteed at modern wedding.
This was no exception at the Hay’s wedding. As dinner plates were cleared away guests were served a delicate meringue topped with fresh strawberries in lieu of a slice of cake. I couldn’t have picked a better dessert to top off their countryside summer wedding and I was left thinking of it days after returning home. After picking up a small list of ingredients I got to work in the kitchen and added a slight twist to their wedding dessert – making them into individual Eton Messes. They offer a light and fresh dessert option for summer gatherings and are sure to tickle the taste buds of your guests.
Strawberry Eton Mess
- 4 egg whites
- 1 C. white sugar
- 1 tsp vanilla extract
- 1 C. whipped cream
- 2 C. sliced strawberries
- 2 Tbs. honey
- Preheat your oven to 300˙ and line a baking pan with parchment paper
- Whip the egg whites until stiff peaks form
- Gradually add the sugar, then gently fold in the vanilla extract
- Spoon the mixture onto your baking pan and form fist sized circles
- Place in the oven and bake for one hour
- While the meringue bakes, place the sliced strawberries and honey into a small sauce pan on medium and bring them to a simmer
- Once bubbling, reduce the heat and use a wooden spoon to mash the strawberries.
- Continue cook for 10 minutes, occasionally stirring. Set strawberries aside to cool
- Pull the meringues out of the oven, let cool, and then crumble into a medium sized bowl
- In small jars, layer whipped cream, strawberries, and crumbled meringue
- Chill them in fridge and serve soon after assembling