Sugar nest and egg white based dessert is rather fitting with this holiday!

With Easter weekend just around the corner, we wanted to inspire and share with you an eggcellent (I couldn’t resist!) creation by our head chef.  This Eton mess meringue topped with spun sugar and fresh strawberries was a bespoke request from one of our case Study couples Martha and Jon – and we feel the sugar nest and egg white based dessert is rather fitting with this holiday!

Martha and Jon wanted an informal, laid back wedding and menu to create unity between both families and friends. Their wonderful sharing platters enabled guests to interact and the sharing desserts like our meringue were, and I quote, “the pièce de résistance!”

At Lemon Zest we feel that Easter is quick becoming a holiday to make time for family – as well as to eat lots of chocolate! And what better way to treat your family than to feed them a feast with a difference. So, here to help, our Lemon Zest recipe for our tasty Eton mess meringue.

You will need:

  • 6 egg whites
  • 340g caster sugar
  • 1 dessert spoon of white wine vinegar
  • 1 dessert spoon of corn flour
  • Vanilla essence
  • 24 oz double cream
  1. Whisk the egg whites to a soft peak
  2. Gradually add the caster sugar
  3. Whisk to a firm peak
  4. Add the white wine vinegar and corn flour
  5. Whisk the mixture for a further one minute
  6. Pipe or spread the mixture into circular baking trays lined with parchment paper
  7. Cook  in the oven at 100˚C for approximately 3 hours
  8. Remove from oven and allow to cool
  9. Whisk the cream until thick, adding vanilla and sugar to taste
  10. Apply between each meringue layer evenly
  11. Decorate with fresh fruit or a topping of your choice

And finally – don’t forget to share with the Lemon Zest Team!

We would love to see your creations, share an image on our facebook page

Feeling adventurous? Spin your own nest for the finishing touch!

You will need:

  • 250 g caster sugar
  • 225 g water
  1. Bring the sugar and water to a simmer in a copper or heavy based saucepan until it reaches 155˚C
  2. Immediately remove from the heat and plunge the pan into cold water to halt the cooking
  3. To spin the sugar, take two forks placed back to back and hold tightly. Dip the forks into the syrup and flick back and forth over a rolling pin to create long hair like strands.
  4. Next gather up the strands of spun sugar and create your shape by simply moulding the strands in your hands.

Happy Baking! – The Lemon Zest Team