Ingredients (for 10 people):
• 2 egg whites
• 100 grams fine granulated sugar
• 1 teaspoon vanilla extract
• 125 grams frozen raspberries
• 30 grams powdered sugar (sieved)
• 125 ml fresh cream
• 1 teaspoon fine granulated sugar
• 250 g strawberries, chopped into pieces
• A baking tray
• Baking paper
• 10 small glasses
Preheat the oven to 100°C (convection oven 90°C) Cover the baking tray with baking paper and butter them.
Whip the egg whites in a grease-free bowl with a hand whisk until the mixture stands up in soft peaks when the blades are lifted. Gradually add the sugar (whisk after each addition) until the mixture is thick and shiny. With the last spoon-ful of sugar also whip in the vanilla extract (approximately 2 minutes). Next pour teaspoons of the mixture on the baking trays, allowing for some room in between. Bake the meringues in the oven for 2 to 3 hours until they are completely dry. Using a spatula, scoop the meringues of the baking trays onto a metal wire rack and let them cool completely.
Let the raspberries thaw slightly, put them in a blender and puree them for 1 minute. Pour the mixture in a fine plastic sieve over a bowl. The raspberry mixture will drip into the bowl. Use only the juice and throw away the seeds in the sieve. Add the powdered sugar to the juice. Mix with a whisk and keep the coulis chilled.
Combine the whipping cream with the sugar and whip into soft peaks. Break the meringue blocks in pieces and fold them into the whipped cream. Make sure you can still see
bits of meringue! Add the sliced strawberries and create a coloured mixture (Eton Mess). Serve the Eton Mess in a nice small glass. Pour a little raspberry coulis over it and add a dollop of whipped cream for garnish.