Ingredients

  • Serves 4 people
  • meringue:

    4 large egg whites (room temperature)

  • 1 ½ tsp white vinegar or lemon juice

  • 1 cup granulated sugar

     

  • whipped cream & assembly:

    625 ml whipping cream

  • 85 g icing sugar (sifted)

  • 10 g instant skim milk powder

  • 10 ml vanilla extract

  • 450 g sliced fresh strawverries (plus extra berries for décor)

  • icing sugar (for dusting)

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Recipe Courtesy of
Asian Food Network

Episode 8: Eton Mess Torte

I was fascinated by the Sansrival Torte of the Philippines, with its meringue layers and buttercream. This reminded me of the Eton Mess dessert that I enjoy made from meringue crumbled into whipped cream and served with strawberries, so I’ve adapted it so that the meringue, cream and fruit is layered in a torte.
  • Medium
  • 45 min
  • 30 min
  • 10 min
  • 4 steps
  • 9 Ingredients
  • Medium
  • 4 steps
  • 9 Ingredients
  • 45 min
  • 30 min
  • 10 min

Instructions

  1. Preheat oven & beat egg whites

    • Preheat the oven to 135 °C (275 °F) and line two 23-x-33 cm (9-x-13-inch) baking pans with parchment paper. 
    • Using a stand mixer fitted with the whip attachment, or electric beaters, whip the egg whites and vinegar (or lemon juice, if using) first on low speed, then once the whites are foamy increase the speed and slowly pour in the sugar while whipping.  
    • Continue to whip the whites on high speed until they hold a stiff peak when beaters are lifted


  2. Bake meringue

    • Divide the meringue between the two pans and spread it evenly. Bake this for 20-30 minutes, until the meringue is dry (and crisp once cooled), but barely begins to brown.  


  3. Assemble torte

     

    *It is important to assemble the torte no more than 2 hours before serving it, to keep the meringue layers crisp.**

    • To assemble the torte, turn out each cooled meringue layer and peel away the parchment. Cut each meringue in half (width-wise) and set the first layer on a plate or platter (don’t worry if the meringue cracks a little).  
    • Cover the meringue with a thin layer of cream and then top with a single, scattered layer of sliced strawberries.  Repeat this with the remaining meringue layers.  
    • Cover the entire torte with whipped cream and top with a few strawberries for décor. 


Plate and Serve!

Dust the berries with icing sugar right before serving.

Plate and Serve!

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Ingredients
  • Serves 4 people
  • meringue:

    4 large egg whites (room temperature)

  • 1 ½ tsp white vinegar or lemon juice

  • 1 cup granulated sugar

     

  • whipped cream & assembly:

    625 ml whipping cream

  • 85 g icing sugar (sifted)

  • 10 g instant skim milk powder

  • 10 ml vanilla extract

  • 450 g sliced fresh strawverries (plus extra berries for décor)

  • icing sugar (for dusting)

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