Fruit meringue gateaux recipe

This fruit meringue gateaux recipe by James Martin is a modern take on Eton Mess.

This fruit meringue gateaux recipe is a very simple dish. The key is to keep it in the fridge for three to four hours before serving.

The fruit, cream and meringue start to stick together and the meringue softens up – in a similar way to an Eton Mess.

Ingredients (serves 6-8)

6 egg whites

400g caster sugar

1L double cream

1tbsp vanilla bean paste

500g strawberries, hulled and cut in half

4 plums, halved, stoned and finely sliced

5 figs, cut into small wedges

2tbsp toasted flaked almonds

Method

Preheat the oven to 110°C/225°F/gas mark 1⁄2. Draw four 20cm circles, using a cake tin as a template, on four sheets of silicone paper.

Turn the sheets of paper over, so that the pencil line is on the underside but can still be seen through the paper, and place on four flat baking sheets (or two large, if your oven is big enough.)

Make sure your bowl and whisk are very clean, free of grease and completely dry, as any water or grease will affect the meringue.

Place the egg whites in the bowl and whisk with a food mixer or an electric whisk on high speed, to soft peaks.

Add 300g of the sugar, continuing to whisk until the mixture is smooth and glossy. You should hear the machine dropping down a gear as it gets to the correct consistency.

Spoon into a piping bag fitted with a 1cm plain nozzle and pipe a little meringue onto the back of each sheet of silicone paper to secure the paper to the tray.

Pipe a disc of meringue onto each template, starting in the centre and working out. Flatten the top of the meringue using a wet palette knife to give a smooth top.

Place in the oven for two hours. Remove from the oven and cool fully before using.

Place the cream and vanilla bean paste in a bowl and whisk with a food mixer, or an electric whisk on high speed, to soft peaks.

Place one disc of meringue on a cake stand or a large serving plate and spread with one-third of the cream, then scatter one quarter of the sliced fruit over the top.

Cover with another disc of meringue, then repeat with a layer of cream, more fruit, another meringue disc, then the last of the cream and half the remaining fruit.

Finish with the last meringue disc and decorate with the last of the fruit.

Heat the last 100g of caster sugar in a pan until golden-brown and liquid all the way through.

Add the flaked almonds and stir to combine, then drizzle over the top of the gateau.

Chill for three to four hours before serving.

Recipe courtesy of James Martin – bbc.co.uk