Eton mess is an absolute classic and I don't think I'ver ever eaten one that hasn't tasted delicious. The combination of cream, fruit and meringue is a recipe for success, and this version, made with white chocolate, rosewater and yogurt added to the cream along with strawberries and pistachio nuts was one of tastiest desserts I've made in a while.
I always have problems with making meringue - I'm determined to make a perfect meringue one day but it seems yesterday it was not to be. Luckily for me, in an Eton mess the shape (or lack thereof) of the meringue makes no difference as its all crumbled up in one rather un-photogenic but strangely attractive in a I-just-want-to-stuff-my-whole-face-in-this-bowl kind of way. I was hesitant to add too much rosewater as it can be over-powering, but actually I thought I should have added more as the flavour was so faint it was almost unrecognisable. I've upped the quantity listed in the recipe by 1/4 tsp because I'm certain it would taste delicious with a stronger flavour of rose, but you could of course leave it out entirely if you wanted.
White Chocolate, Rose and Pistachio Eton Mess
Serves 6, generously
For the meringue:
4 egg whites
240g caster sugar
150g white chocolate, melted
300ml double cream
150g natural yogurt
1 tsp rosewater
600g strawberries, washed and finely choppedTo make the meringue, preheat the oven to 180°C. Whisk the egg whites in a very clean bowl using electric beaters. Once the egg whites have formed peaks, but are not too stiff, add in the sugar a spoonful at a time, beating slowly all the while until the meringue is voluminous and shinny and can hold its shape. Place spoonfuls of meringue on a sheet of baking parchment and place in the oven. Turn down the temperature to 150°C and cook the meringue for 30 minutes, then turn off the oven and leave the meringues inside for a further 30 minutes.
Once the meringues are cool, start preparing the rest of the ingredients. Whip the cream until just thickened and the whisk leave trails in it, then fold in the yogurt, rosewater and white chocolate.
Place 1/4 of the strawberries in a jug or food procesor and blend until smooth. Crush the meringue and add it with the rest of the strawberries to the cream.
Serve topped with the pistachios and blended strawberries.