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Pimm's Cup Strawberries and Cream Eton Mess

Shanna
Pimms Cup Strawberries and Cream Eton Mess. A cross between several items served at Wimbledon in one delicious dessert. 6 servings
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Ingredients
  

For the Meringue

  • 4 large egg whites room temperature
  • 1 ¼ c superfine sugar
  • 21/2 teaspoon corn starch
  • 1 teaspoon white vinegar ( NOT white wine vinegar

For the Strawberries and Cream

  • 1 ½ c strawberries stems and hulls removed, small dice
  • 2 teaspoon lemon juice
  • 2 tablespoon Pimms No1. Liqueur divided
  • 2 teaspoon sugar
  • 2 cups whipping cream
  • 1-2 tablespoon confectioners powdered sugar

For the topping

  • 1 C Strawberries stems removed and sliced thin
  • 1 C English cucumber quartered and sliced thin
  • ½ C orange peeled and sliced small
  • ½ C green apple diced small
  • Lemonade Ginger ale simple syrup***
  • Fresh mint
  • sliced almonds

Instructions
 

Make the Meringues

  • Preheat oven to 300 Deg F. Prepare two large baking sheets with parchment paper. Draw 6 four inch circles on each parchment paper if desired.
  • In a bowl of a stand mixer or a stainless steel bowl and hand mixer whip the egg whites until soft peaks form. Slowly pour in the sugar as you mix, once all the sugar is added, scrape down the sides then whip for another 3-4 minutes or until the sugar is completely dissolved and stiff peaks have formed. The meringue will be nice and glossy. Add in the corn starch and vinegar and whip for one more minute
  • Divide the mixture amongst the baking sheets in 6 equal portions on both sheets. Using a spoon form each portion into about a 4” diameter circle with the sides slightly higher than the middle. Place in oven and immediately turn the heat down to 250 Deg F. Bake for 30 minutes. Turn the ovens off and crack the doors slightly letting cool another 20 min. Removed from oven to cool completely. These can be stored in an airtight container at room temperature up to one week.

To make the strawberry whipped cream

  • Combine the strawberries, lemon juice, one tablespoon of the Pimms liqueur and the sugar in a bowl. Stir gently to combine and let macerate for 30 min up to over night. If letting sit overnight keep in an airtight container and chill. Right before assembly of the dessert whip the cream to soft peaks sweeten with confectioners sugar then whip to stiff peaks. Drain the strawberries and then fold into the cream.

To make the topping. Combine all the items in a bowl and gently stir. Pour about 2 tablespoon of the lemonade ginger ale syrup over the mixture and chill until ready to serve.

    Assembly

    • Place one meringue circle on a plate and gently press to crack. Spread on about ⅓ cup of the strawberry whipped cream then place another meringue circle on top. Repeat with more whipped cream then a few tablespoons of the topping. Add a sprig of fresh mint, a few sliced almonds and a little drizzle of the lemonade ginger ale syrup if desired. Serve immediately.

    Notes

    Lemonade Ginger ale syrup - Combine ½ cup each lemonade, ginger ale and sugar in a small saucepan. Bring to a boil let simmer about 5-8 min to reduce and thicken slightly. Let cool completly, transfer to a jar and chill completely until ready to use.
    You can make the strawberry whipped cream and the topping while the meringues bake and cool. Macerate the strawberries and fold into the whipped cream right before assembly of the dessert.