Strawberry Rhubarb Eton Mess

Yield: 4–6 servings

Ingredients

Meringues:

2 large egg whites, room temperature
1 cup (114g) confectioners’ sugar, sifted

Strawberries & Rhubarb:

1 pound (454g) fresh strawberries, hulled & quartered
8 Tbsp (160g) Blake Hill Preserves Rhubarb & Dandelion Jam

Whipped Cream:

1 ¾ cups (400g) heavy cream, cold

Directions

Move oven rack to middle-bottom slot, then heat oven to 225°F. Line baking sheet with parchment paper.
Using a little bit of lemon juice or white vinegar, wipe down all tools that will touch the meringue. Your meringue will not set up properly if there is any residual grease or fat on your tools.
In the bowl of a stand mixer fitted with whisk attachment, beat egg whites on medium-high speed until foamy.
With mixer running, gradually add confectioners’ sugar 1 tablespoon at a time, whisking for 10 seconds after each addition. After all sugar has been added, beat on medium to medium-high until stiff, glossy peaks have formed, about 15 minutes.
Spoon 15 equally sized dollops of meringue on baking sheet, keeping them evenly spaced apart.
Bake for 1 hour.
After meringues have finished baking, turn the oven off, but DO NOT open the oven door. Allow meringues to cool in the oven for 1–2 hours.
If you’re baking the meringues before you will be preparing the full dessert, immediately transfer cooled meringues to a sealed container.
NOTE: We prefer to make the meringues at least a day before serving, as this makes day-of prep super easy.
When it’s just about dessert time, place metal mixing bowl and whisk attachment in freezer for 15 minutes.
While those are chillin’, place ¼ of chopped strawberries into a medium bowl and lightly mash them with a fork or potato masher. Mix in jam.
Break meringues into chunks of various sizes.
In the chilly bowl of a stand mixer fitted with cold whisk attachment, whip heavy cream until slightly stiff peaks form.
Gently fold most of the meringue pieces and chopped strawberries into the whipped cream, reserving some for topping the dessert.
Swirl ¾ of jam-strawberry mixture through whipped cream mixture.
Using a large spoon, gently transfer mess into serving bowl. Swirl remaining ¼ of jam-strawberry mixture across top of mess. Scatter remaining chopped strawberries and meringue pieces on top.
Serve immediately.
NOTE: If you have leftovers, you can store them in the fridge in an airtight container, but just know that the meringue pieces will be mushy the following day. But while it doesn’t have as many different textures on day 2, the Eton mess is still delicious!