Eton Mess with Summer Berries

Ingredients

• 4 large egg whites
• 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 tablespoon cornstarch
• 1 cup (150g) strawberries, hulled and quartered
• 1 cup (150g) raspberries
• 1 cup (150g) blueberries
• 1 tablespoon sugar (optional, to taste)
• 1 tablespoon lemon juice
• 2 cups (480ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
2. In a clean mixing bowl, beat the egg whites on medium speed until they form soft peaks. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until the mixture is glossy and stiff peaks form. This should take about 5-7 minutes.
3. Gently fold in the vanilla extract, white vinegar, and cornstarch until combined.
4. Spoon the meringue mixture onto the prepared baking sheet, forming 6-8 nests or one large circle.
5. Place the meringue in the oven and bake for 1.5 hours or until it is dry and crisp on the outside. Turn off the oven and leave the meringue inside to cool completely.
6. In a medium bowl, combine the strawberries, raspberries, and blueberries. Sprinkle with sugar and drizzle with lemon juice. Gently toss the berries and let them macerate for about 15-20 minutes.
7. In a large mixing bowl, beat the heavy cream on medium speed until it begins to thicken. Add the powdered sugar and vanilla extract, then continue beating until soft peaks form.
8. Once the meringue is cool, break it into pieces or leave it whole if you prefer. In serving glasses or bowls, layer the meringue, whipped cream, and berry mixture. Repeat the layers until all ingredients are used.