Gariguette Strawberry Mess with Fennel Pollen Meringue

Drogo

Servings

5-6

Prep Time

240 minutes

Cook Time

75 minutes

This elegant Strawberry Eton Mess showcases the exceptional flavour of Gariguette strawberries, a prized French variety celebrated for its intense sweetness, delicate fragrance and vibrant colour. A sophisticated twist on the classic strawberry mess recipe, this dessert layers fresh berries with crisp fennel pollen meringue, creating a beautiful contrast of textures and flavours that's perfect for spring and summer entertaining.

 

The naturally sweet Gariguette strawberries are complemented by a silky strawberry purée dessert element, which enhances the fruit's bright, aromatic character. The addition of fennel pollen brings subtle floral and aniseed notes to the meringue, elevating this dish beyond a traditional Eton Mess. Whether you're searching for a memorable Gariguette strawberry dessert or an impressive summer strawberry dessert, this recipe is a delicious celebration of seasonal fruit and simple, elegant ingredients.

Gariguette Strawberry Mess with Fennel Pollen Meringue

Ingredients

  • 3 large egg whites
  • 175g caster sugar

  • 1 tablespoon fennel pollen, plus extra to serve

  • 100g Gariguette strawberry puree

  • 400g strawberries

  • 350ml double cream
  • 1 teaspoon icing sugar

Directions

  1. Step 1, Preheat the oven to 120C.

  2. Step 2, Put the egg whites into a very clean mixing bowl and whisk to soft peaks.

  3. Step 3, Whisk in the sugar 1 tablespoon at a time until the egg white mixture is stiff and glossy, then whisk in the 1 tablespoon fennel pollen.

  4. Step 4, Line a baking tray with baking paper, using small blobs of meringue at each corner to stick the paper down.

  5. Step 5, Divide the mixture into 6 craggy meringues, and bake for 1 hour 15 minutes, then turn the oven off and leave to cool slowly overnight or for at least 4 hours. This will leave them nice and chewy in the middle.

  6. Step 6, When ready to assemble the mess, whip the cream and stir through most of the (hulled) strawberries. Crumble in some meringue, and mix.

  7. Step 7, Divide the mixture into serving bowls and top with the strawberry puree and some more strawberries and fennel pollen. Serve immediately.

Ingredients you'll need