Inspirational ETON MESS TORTE Recipe!

Instructions

1. Preheat the oven to 135 °C (275 °F) and line two 23-x-33 cm (9-x-13-inch) baking pans with parchment paper.
2. Using a stand mixer fitted with the whip attachment, or electric beaters, whip the egg whites and vinegar (or lemon juice, if using) first on low speed, then once the whites are foamy increase the speed and slowly pour in the sugar while whipping. Continue to whip the whites on high speed until they hold a stiff peak when beaters are lifted.
3. Divide the meringue between the two pans and spread it evenly. Bake this for 20-30 minutes, until the meringue is dry (and crisp once cooled), but barely begins to brown. If the meringue is still soft after you’ve pulled it from the oven and cooled it, it can be returned to the oven to continue to bake, even once cooled (humidity may impact the need for a little extra time in the oven).
4. Whip the cream on high speed with beaters or in a stand mixer fitted with the whip attachment until it holds a soft peak, then whip in the icing sugar, milk powder, and vanilla on medium speed.
5. It is important to assemble the torte no more than 2 hours before serving it, to keep the meringue layers crisp. To assemble the torte, turn out each cooled meringue layer and peel away the parchment. Cut each meringue in half (width-wise) and set the first layer on a plate or platter (don’t worry if the meringue cracks a little). Cover the meringue with a thin layer of cream and then top with a single, scattered layer of sliced strawberries. Repeat this with the remaining meringue layers. Cover the entire torte with whipped cream and top with a few strawberries for décor. Dust the berries with icing sugar right before serving.