Chunks of chewy meringue, folded into whipped cream, rippled with watermelon curd and fresh strawberries.
This dessert was originally meant to be a watermelon pavlova, but I had a bit of a meringue disaster, so it has ended up as an Eton mess instead!
I made this with the egg whites I had leftover from my watermelon curd, and I thought the curd and meringue would make a lovely combination, which they did! This was a wonderfully unusual flavour to have in a dessert, as the tropical watermelon works really well with the sweet meringue, and I managed to finish off a very large bowl all to myself!
Ingredients: Serves 4-6
- 300ml double cream
- 1 tbsp icing sugar
- 220g watermelon curd
- 150g strawberries
- 3 eggs
- 125g caster sugar
- 125g icing sugar
Preheat the oven to 160C, and line a baking tray with grease-proof paper.
Whisk together the egg whites in a large bowl until they form stiff peaks. Then fold in the sugar, bit at a time, while continue to whisk until the mixture forms stiff peaks.
Spoon the mixture onto the baking tray into a large rectangle, then bake in the preheated oven for 45 minutes, then turn off the oven, leaving the meringue in the oven as it cools.
Remove the meringue from the oven once it reaches room temperature, and break into bite sized chunks.
Whisk the double cream until it forms soft peaks, then fold though 3/4 of the watermelon curd, the strawberries and meringue chunks.
Place a few spoonfuls of the mixture into the bottom of a small bowl, then add a few teaspoons of the watermelon curd, followed by more of the cream mixture. top with a few more drizzles of curd, and some sliced strawberries.
Serve and enjoy!