Marshmallow Fluff Eton Mess

Method

• step 1

  Preheat oven to 180C/350F/Gas 4.

• step 2

  In a bowl, whisk the egg whites until soft peaks form when the whisk is removed.

• step 3

  Add the cream of tartar, salt and vanilla extract.

• step 4

  Gradually beat in the Vanilla Fluff, large spoonfuls at a time, until the mixture is glossy and stiff peaks form when the whisk is removed.

• step 5

  Place rounded tablespoonfuls of the meringue mixture in rows on a lined baking tray, transfer the tray to the centre shelf of the oven.

• step 6

  Turn the heat down to 150C/300F/Gas 2 and bake for 1 hour.

• step 7

  Turn off the oven and leave the meringues there for another 1 hour longer to dry out.

• step 8

  To assemble the pudding, place half the strawberries and icing sugar in a blender and blend to a puree

• step 9

  Slice the remaining strawberries and whip the double cream to the soft peak stage.

• step 10

  Break up the meringues into small pieces, place them into a large mixing bowl, add the sliced strawberries, then fold in the cream and 2-3 tablespoons of the puree. Finally place this into a serving dish and drizzle with the remaining puree and serve immediately.