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Creamy Eton Mess
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Lancewood Creamy Eton Mess

Ingredients

Mini meringues: 

4 egg whites
cream of tartar , a pinch
115 g castor sugar
5 ml corn flour
1 ml white vinegar

Cream cheese mixture: 

230 g LANCEWOOD® Medium Fat Plain Cream Cheese
60 ml sugar
75 ml cream , whipped

To serve:

strawberries , chopped
strawberry jam
fresh mint

Method

Preheat the oven to 100°C and line a baking sheet with baking paper.

Mini meringues: 
Using a large mixing bowl, beat the egg whites and cream of tartar together until frothy.

Continue mixing while adding the castor sugar one teaspoon at a time until stiff peaks form.

Sprinkle the corn flour and vinegar over and gently fold together.

Transfer the meringue to a piping bag and pipe small dollops on the prepared baking sheet.

Bake at 100°C for 45 minutes. Turn the oven off and allow the meringue to cool in the oven.

Cream cheese mixture:
Beat the cream cheese and sugar together.

Add the whipped cream and fold together.

To serve:
Add a layer of the cream cheese mixture to the bottom of a serving glass.

Top with strawberries.

Add a few mini meringues and drizzle with strawberry jam.

Add more strawberries and repeat the layers ending with the meringues.

Garnish with fresh mint and enjoy immediately.

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