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1
MAKE MERINGUES
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Line a baking sheet with parchment paper.
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3
Preheat the oven to 275
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In a large bowl beat egg whites until soft peaks, slowly add sugar, and salt and beat until stiff, add vanilla and beat in.
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Place 4 mounda of meringue on parchment paper.
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Smooth out into 1/4 inch rounds leaving a bit of space between them.
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7
Bake 1 hour, turn off oven keep door closed and leave until oven is cold, at least 2 hours.
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Remove from oven, cut between parchment keeping parchment attached and store in air tight containers.
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(keeping the parchment attached will keep the meringues from breaking until needed).
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10
This can be done up to 4 days in advance.
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11
MAKE BERRIES
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Place 3/4 of the strawberries in a blender and puree, strain out seeds, add 1/4 cup sugar to them, chill.
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13
Combine remaing sliced strawberries and blueberries in a bowl, add remaing 1/4 cup sugar and let sit to extract juice than chill.
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14
The berries can be prepared a day in advance
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15
FOR WHIPPED CREAM
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In a small heatproof bowl add 1 1/2 tablespoons cold water, add gelatin, soften 1 minute than place in a pan of simmering water just until dissolved and clear, remove to use while still liquid.
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In a chilled bowl, whip cream to soft peaks add confectioners sugar, vanilla and liquid gelatin, beat until stiff.
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18
Add about 1/4 cup of strawberrie puree and fold just to make a streaky look.
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Chill, because of the gelatin this whipped cream is stable abd should las a day or two.
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20
TO ASSEMBLE ETON MESS
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Right before serving, remive meringue from parchment, break into bite size pieces.
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22
Place in serving glass add some of the strawberrie blueberrie mix and some whipped cream and very gently fold, top with a bit more whipped cream, garnish with chocolate shavings and pieces of meringue.
