Eton Mess

Image courtesy of Nadine Ijewere.

Fashion and portrait photographer Nadine Ijewere captures a striking sensitivity in her subjects. Models are stretched out across fields, submerged in water, and cast against a sky-blue backdrop. Her images possess a certain luxurious freshness—as does the berry-rich dessert she has shared with Family Style. “I chose this dish because it reminds me of summer,” says the London-born and based photographer. “I love the combination and textures of the meringue amongst the creme and the hint of fruit that comes through.”

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Ingredients

• 5 ounces of strawberries
• 2 tablespoons of icing sugar
• 20 fluid ounces double cream
• 7 ounces seasonal berries (such as raspberries, cherries, currants)
• 5 ready-made meringue nests 

Instructions

1. For the mess, put 5 ½ ounces of the strawberries into a blender or food processor with ½ tablespoon of the icing sugar. Pulse to form a smooth purée. Halve or quarter the remaining strawberries into bite-size pieces.
2. Whip the double cream and remaining 1½ tablespoon of icing sugar together until soft peaks form when you remove the whisk (they should hold their shape).
3. To assemble, crumble four of the meringues and add to the cream along with all the berries. Fold in lightly, then very briefly stir in the strawberry purée to make swirls in the cream (as you spoon the mess into bowls it will ripple more). Divide between six bowls or glasses, crush the final meringue over the top and eat immediately.