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In this video tutorial for the Disaster Chef to Kenwood Chef competition, Ben shows us how to make a meringue and then turn that into an Strawberry Ripple Eton Mess.
preheat the oven to 125°C.
separate the egg whites from their yolks and place the whites into a clean mixing bowl.
whisk to stiff peaks using the an electric whisk or machine.
add the caster sugar and sieved icing sugar and whisk to stiff peaks again.
spoon small dollops onto a baking tray lined with baking paper and bake in the oven, with a tea towel wedged in the oven door to keep it open slightly, for two hours and then switch off and leave to cool completely in the oven.
whisk up the cream with the icing sugar and vanilla until you just have soft peaks.
remove the green stalks from the strawberries and quarter most of them, making sure you save a couple back to slice to decorate the dish at the end.
dump the quartered strawberries into the almost whipped cream and whisk again furiously for a few seconds to start to mush the strawberries up and marble the mixture.
place a dollop of the cream into a glass and break a few pieces of meringue over the top then scatter with a few pieces of cut strawberries.
repeat the layering until you reach the top of the glass.
serve straight away otherwise the meringues will go soft.