Description
A delicious dessert where it doesn’t matter if it looks a bit messy: low FODMAP Eton mess! With homemade meringue, cream and strawberries. Gluten-free and lactose-free.
Ingredients
Scale
- 3 egg whites
- 180 g (3/4 cup + 2 tbsp) sugar
- 250 g (8.8 oz) strawberries (about 4–5 per serving)*
- 200 ml (3/4 cup + 1 tbsp) lactose-free cream
- Optional: Christmas chocolate sprinkles for topping (make sure no FODMAPs have been added)
- 4 glasses
Instructions
- Pre-heat the oven to 120 degrees Celsius (250 F).
- Make sure your bowl and whisks are very clean, otherwise the egg whites might not get stiff. Clean them an extra time if necessary. Whip the egg whites until they stand up in stiff peaks. Add the sugar little by little, while you keep mixing. Mix the egg whites until they stand up in glossy peaks. The mixture should be stiff enough that you can hold your bowl upside down without it moving.
- Scoop heaps of the meringue on a baking tray covered with baking parchment, with some space in between. Bake the meringue in the oven for 1.5 to 2 hours, until the meringues have completely set. Leave to cool down completely outside of the oven.
- Whip up the cream. You can add 2 tbsp of sugar to sweeten the cream. I didn’t do that because I think the meringue is sweet enough to sweeten this dessert.
- Clean the strawberries and cut them in half. Puree half of the strawberries to make a sauce. Cut the other half into quarters.
- Crumble some meringue on the bottom of the glasses. Scoop some cream on top, then a spoon of the strawberry sauce and some fresh strawberries. Repeat this for another layer.
- Sprinkle some more meringue crumbs on top of the dessert and optionally some chocolate sprinkles.
Notes
*Strawberries are low FODMAP up to 5 strawberries per serving.
- Prep Time: 30 min
- Cook Time: 2 hours
- Category: Dessert
- Method: Oven
- Cuisine: British
