Kiwifruit Eton Mess

24mins Prep

1 hour 20mins Cook

A quick and easy summer dessert to keep everyone happy - with layers of meringue, cream, Kiwifruit Coulis dessert sauce and fresh strawberries.

Dessert Sauces,

Desserts

Preheat oven to 120°C bake. Line two large baking trays with baking paper.
In a large clean bowl (not plastic) beat egg whites and cream of tartar until soft peaks form. Gradually add caster sugar, one tablespoon at a time, mixing in fully before adding more. Beat for a further 3 minutes.
Sift in one third of the icing sugar. Fold in gently. Repeat twice, to use up all the icing sugar.
Spoon or pipe mixture into rounds on prepared trays. Place in oven and reduce temperature to 100ºC. Bake for 1 hour, then switch the trays around and bake for a further 20 minutes. The meringues should be dry all over and lift off the paper easily.
Leave to cool in oven with the door slightly ajar. Transfer to an airtight container once cool.

Whip cream until soft peaks form.
Make individual desserts by dividing kiwifruit coulis dessert sauce, cream, lightly crushed meringues and fruit between glasses or bowls; otherwise, gently swirl together in a large bowl. Drizzle with extra dessert sauce and serve immediately.