Eton Mess

Step 1

Preheat oven to 200˚F. Whip egg whites and lemon juice together using electric mixer until soft peaks form. Gradually add sugar 1/4 cup at a time, whipping all the while. Add the vanilla and whip again until stiff peaks form.

Step 2

Use a spoon to create dollop shapes with the meringue on a lined baking sheet spaced 2 inches apart. Bake for 1 hour, then reduce heat to 170˚F. Bake for another 30-40 minutes or until outsides of meringues are crisp. Allow to cool completely before assembling.

Step 3

When ready to serve combine strawberries with lemon juice and and granulated sugar in a small bowl. Set aside.

Step 4

Whip cream with powdered sugar until stiff peaks form. Then fold in mascarpone cream. Break meringues up and layer with cream and strawberries in individual serving cups. Serve immediately after assembling.