Summer Shortbread Eton Mess
Ingredients
For the meringues:
1.8 oz egg white
3.5 oz superfine sugar
For the compote:
3 peaches, chopped
3 passionfruits
1.8 oz superfine sugar
2 fl oz water
For the Chantilly cream:
5 fl oz whipping cream
3 tbsp superfine sugar
1 vanilla pod or 1 tsp vanilla bean paste
For the assembling:
Chopped pistachio, to garnish
Raspberries, to garnish
Method
Preheat oven to 210 ºF. To make the meringue kisses, add egg white to a mixer and whip on high speed. Beat until stiff, then add in the sugar one tablespoon at a time ensuring it’s totally incorporated before adding the next. Whip until the meringue is glossy and maintains firm peaks.
Add the meringue to a piping bag and snip the end to the size of a quarter coin. Squeeze kisses onto a lined baking tray and bake in the oven for 30 minutes. When the cooking time is done, switch off the oven but leave the meringues inside to cool to prevent cracking and ensure they dry out properly.
Meanwhile, make the compote. Add the peaches, passionfruit pulp, sugar and water to a pan and cook over medium heat for 10 minutes until the fruit is soft and the water has reduced by ⅔. Leave to cool.
Add the cream, sugar and vanilla to a bowl and whip until just thickened.
To assemble, divide the compote between two coupe glasses. Dollop on the cream, break 3 Walker’s Mini Fingers into each glass, dot in a few meringue kisses, pop on some raspberries and sprinkle over the pistachio and another crushed Mini Finger.
Enjoy!