Eton mess meringue pavlova cake with berries and coconut cream

Eton Mess meringue cake with berries

A delicious take on a Pavlova ‘Eton mess’ Cake with fruit and cream frosting, Perfect for a summer holiday treat .

Serves: 10-12

Cooking & Preparing Time: 150 minutes ( not including cooling period)

Ingredients

For the Meringue:

  • 6 Clarence Court Old Cotsworld Legbar egg whites
  • 1 ½ Cups white granulated sugar
  • 1 tsp white wine vinegar
  • 1 vanilla pod ( or 2-3 tsp vanilla extract)
  • 1 tbsp freeze dried strawberries or raspberries ( optional)

Eton mess meringue pavlova cake with berries and coconut cream

Eton mess meringue pavlova cake with berries and coconut cream

** Note: Depending on how thick you want your Meringue layers to be, you may want to use up to 8 eggs. ( if , after whipping the initial six egg white you decide that you would like extra, then set aside mix in a bowl and whip up the other two separately then combine before adding in the sugar to the full mix)

Optional Strawberry Swirl Sauce:

  • 2 Cups chopped strawberries
  • 1 cups sugar
  • 2 tbsp lemon juice
  • 4 tsp corn-starch
  • 4 tbsp water

For the Coconut Cream Frosting: ( alternatively whip up some double cream with vanilla)

  • 2-3 cans coconut cream, depending on how much cream you like ( chilled overnight in fridge)
  • 1-2 tsp vanilla
  • 1/2 cup icing sugar
  • Summer berries, to decorate
  • Edible Roses, to decorate

Directions

Method:

  1. Preheat the oven to 140°C. ( oven temperatures can vary . in general with meringues the best way to cook them without browning is on a low heat heat for a long bake.
  2. To make the meringues beat the egg whites in a mixer until forming stiff peaks then whisk in the sugar, 1 tbsp at a time, till glossy and thick (around 8-10 minutes total).
    Eton mess meringue pavlova cake with berries and coconut cream Eton mess meringue pavlova cake with berries and coconut cream Eton mess meringue pavlova cake with berries and coconut cream
  3. Fold in the vinegar, being gentle to not knock out too much air from the mix ( at this point also add in the freeze dried berries, if using) then divide between three baking-paper lined trays and form into equal circular shapes with a spoon. ( for equal sizes then draw out circles onto the baking paper by tracing a plate etc.)
    Eton mess meringue pavlova cake with berries and coconut cream
  4. Bake in oven till crisp and very lightly browned, with no shine ( 60-120 mins- although may need longer depending on your oven.) Turn off oven and leave meringues to cool in the oven for 1 hour then remove and let cool completely. This will help stabilise them more as meringues have a tendency to crack.
    Eton mess meringue pavlova cake with berries and coconut cream
  5. Whip all the cream ingredients together.
    Eton mess meringue pavlova cake with berries and coconut creamEton mess meringue pavlova cake with berries and coconut cream
  6. Stack meringue with a layer of whipped coconut cream, Optional strawberry sauce ( see NOTE below)  and some mixed berries ( including strawberry and raspberry).
    Eton mess meringue pavlova cake with berries and coconut cream

NOTE * = For a strawberry swirl version of this pavlova meringue cake then you can create a simple strawberry syrup by blending the strawberries, sugar, 2tbsp water and lemon juice in blender then transfer to saucepan and warm over a medium heat ( around 2 mins). Mix the corn-starch and remaining 2 tbsp of water till smooth then stir into the berry mix and bring to boil till thickened, stirring constantly. – Transfer to a bowl and let cool completely. You can add 4-5 tbsp of the strawberry mix into the egg whites when folding in the vinegar as well as topping each meringue with 1 Cup of the mix, using a toothpick to swirl into the meringue. All leftovers can be used as a drizzle.

ALTERNATIVELY , for a super duper simple quick-fix ‘hack’ sauce I like to grab a jar of jam from my cupboard and simply mix some up with a little bit of water for a runnier consistency. It doesn’t affect the taste much and is a super simple alternative. 

NOTE* = For the whipped coconut cream leave a can of coconut cream in the fridge overnight then flip the can upside down, open and drain the liquid out. Whip the remaining cream.

Save this recipe for later!

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One Comment

  1. Oh my god! I can’t believe i didn’t check ur blog before! I like how you add vinegar, i always had trouble with the smell of meringue! I will have to use vinegar from now on!

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