Description
Eton Mess Traybake delivers a delightful twist on the classic British dessert that will make your dessert table shine. Creamy meringue, fresh strawberries, and whipped cream come together in one simple, crowd-pleasing treat that brings summer sweetness to your plate.
Ingredients
Scale
Main Ingredients:
- 500g fresh strawberries
- 600ml double cream
- 225g unsalted butter
- 225g self-raising flour
- 4 large eggs
Supporting Ingredients:
- 225g caster sugar
- 4 large egg whites
- 1 tablespoon white wine vinegar
- 1 teaspoon vanilla extract
- 1 pinch salt
Optional Ingredients:
- 2 tablespoons icing sugar
- 1 handful fresh mint leaves
Instructions
- Whip 4 large egg whites in a spotless bowl using an electric mixer until stiff peaks form at room temperature.
- Gradually incorporate 1 cup + 1 tablespoon caster sugar, whisking on high speed until the mixture becomes glossy and thick.
- Mix in 1 teaspoon white wine vinegar and 12 teaspoons vanilla extract until fully integrated.
- Transfer the meringue mixture onto a parchment-lined baking tray, creating a rectangular shape matching your baking tin’s dimensions.
- Bake at 230°F (110°C) for 1 hour 30 minutes to 2 hours, ensuring the exterior becomes crisp while maintaining a slightly chewy center.
- Turn off the oven, leaving the meringue inside with the door slightly open to cool completely over several hours.
- Preheat your oven to 350°F (180°C) and prepare an 8×12 inch baking tin with greased parchment paper.
- Blend 2 sticks softened unsalted butter with 1 cup + 1 tablespoon caster sugar until light and fluffy.
- Incorporate 4 large eggs one at a time, adding a tablespoon of flour if the mixture appears to curdle.
- Sift 1 ¾ cups self-raising flour and a pinch of salt, folding gently into the wet ingredients.
- Spread the batter evenly in the prepared tin and bake for 20-25 minutes until a skewer comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack.
- Quarter 1.1 pounds of fresh strawberries, optional: sprinkle 2 tablespoons powdered sugar if needed.
- Whip 2 ½ cups double cream until soft peaks form.
- Break the cooled meringue into smaller pieces.
- Spread the whipped cream across the cooled cake base.
- Scatter strawberry pieces and meringue fragments over the cream.
- Optional: Drizzle strawberry sauce or dust with powdered sugar.
- Refrigerate for 30 minutes to enhance flavor melding.
- Slice into squares and serve chilled.
Notes
- Meringue success depends on using a completely clean, grease-free bowl when whipping egg whites.
- Soft, ripe strawberries work best for maximum flavor and natural sweetness in this dessert.
- Break meringue into random chunks to create a rustic, authentic Eton Mess texture that looks beautifully homemade.
- For a gluten-free version, replace self-raising flour with gluten-free flour blend and add 1 teaspoon of baking powder.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes to 2 hours 25 minutes
- Category: Baked
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 448 kcal
- Sugar: 41 g
- Sodium: 72 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg