A classic summer dessert with a Lily’s chocolatey twist – the perfect seasonal dish to enjoy with family and friends when the warm weather hits!

 

Ingredients

 

For the chocolate meringues

• 6 large egg whites at room temperature
• 300g sugar
• 2 tsp corn starch
• 1/2 tbsp lemon juice
• 1/2 tbsp vanilla extract
• 3 tbsp cocoa powder
• 50g Lily O'Brien's Mega Milk Chocolate Share Bag (1 bag – you’ll have some left over to snack on) roughly chopped

For the strawberries

• 400g strawberries, sliced
• 2 tbsp caster sugar

For the cream

• 250ml double cream
• 2 tbsp caster sugar
• 1 tsp vanilla extract

Method

 

To make the meringues:

• Preheat the oven to 180°C/160°C fan and line two baking trays with baking parchment. 
• Melt chocolate in a microwave safe bowl in a microwave in 20 second bursts (stirring in between) until just melted then set to one side.
• Beat the egg whites on high in a stand mixer until satiny peaks form. Gradually add in the sugar a spoonful at a time and beat on high until the meringue mixture is glossy and stands in stiff peaks.
• Using a spatula quickly fold in the lemon juice and vanilla extract, then fold in the corn starch, cocoa powder and melted chocolate until just blended.
• Using a large star nozzle, pipe your meringue mixture in small circles on your parchment paper, leaving a little room between each to allow for spreading in the oven.
• Turn your oven down to 130°C/110°C fan and bake for 1 hour and 15 minutes, then turn the oven off and without opening the door, let the meringues sit in the oven for another 30 minutes.
• Transfer the meringues with the parchment paper onto the kitchen side or a cooling rack and allow them to cool to room temperature.

To prepare the strawberries:

• Toss together the strawberries and sugar and let sit for at least 15 minutes until juices develop.
• Set half the strawberries to one side and take a fork and mash the remaining strawberries in a bowl.

To make the whipped cream:

• In the bowl of a stand mixer fitted with a whisk attachment, beat the double cream until thickened. Add the sugar slowly while continuing to whisk, followed by the vanilla. Beat into soft peaks.

To make the Eton Mess:

• Crush the cooled meringues (setting a few whole meringues to one side, enough to garnish each bowl) and fold into the whipped cream. Spoon the mashed strawberry mixture into the bottom of your serving bowls/glasses. Spoon the cream and meringue mixture on top and garnish with sliced strawberries and a chocolate meringue, sprinkling over any extra crushed meringue.

Note: This dessert is best served within a few hours of assembly. If preparing far in advance, store the meringues, whipped cream, and strawberries separately and only combine just before serving.