Eton Mess Trifle

To say it has been humid lately would be an understatement. And hot too. My hair is resembles an Afro wig, my skin sweaty to the point that it is difficult to separate skin from clothes, my eye glasses fog every time I leave the apartment.

I am typing this as I sit under a a cloud of billowing cold air blasting from the AC. Sipping a cold ambrosia melon, lemongrass and bruised mint granita to nurse this heat hangover. My eyes are heavy, drooping from the weight of the sun. The sun which only grazed my body for those few minutes as I walked briskly from the elevator to my car on my way to to do the school run. That was more than enough.

Yet, we aren't even in the thick of summer. The temperatures are still set to soar, this is the mere beginning. We have already been trying in vain to beat the heat by lounging by the pool, playing with sprinklers, opening the fridge for a gasp of cool air.

To keep cool in this weather, I usually find solace in the form of slushies....any fruit will do. Whirled with a few bricks of ice, sometimes yoghurt and a touch of honey or sugar. We're ready to go.....and when I say go, I mean fast. Or you'll see it melt before you.

But before I give you the recipe for the melon slushy, let's talk about these strawberries. The ones that disappeared from our Farmer's markets weeks ago. The ones that I barely had a chance to nibble on before their time was up.

Yet, whose sweetness still lingers in my mouth. Strawberry season may be over in Dubai but we're still able to find them in their troves thanks to American and British seasons. And nothing cools and soothes like strawberries with cream. A gentle cooling balm in this scorching weather.

I decided to make this classic British dessert with a Middle Eastern twist. A splash of rosewater in the meringues and a scattering of pistachio nuts. You may leave both these out if you are so inclined. Meringues has also been on my wish list to both bake and eat for the first time.

My first few attempts were disastrous- sugar syrup weeped from the meringues during baking (I didn't beat the caster sugar and egg whites sufficiently. Make sure it doesn't feel grainy or else beat them more). My second attempt didn't even make it ot the oven. I added vinegar and the meringue curdled. But third time lucky and one more dessert marked off the bucket list.

A slushy melts before me and an afternoon nap beckons so I will be off. Stay cool until next time.....

Eton Mess Trifle

Ingredients:

3 egg whites

2 pinches salt

3/4 caster sugar

1 tsp rosewater (optional)

handful chopped pistachio nuts

10 ounces strawberries

2 tbs caster sugar

500 ml whipping cream

4 tbs caster sugar

chopped pistachios for garnish

Directions:

Preheat the oven to 150 degrees Centigrade and line a baking tray with parchment paper. Tip the egg whites into a clean and dry mixing bowl and start beating at medium speed. Add the salt, Whisk until frothy. Whisking at high speed, start adding the caster sugar a tablespoon at a time, whisking 3-4 seconds between each addition. Whisk until stiff peaks form. The meringue will appear very glossy and puffy like clouds. It should not feel gritty (If it does, keep whisking until sugar has dissolved). Add the rose essence if desired and whisk for 30 seconds until incorporated. Scoop a large tablespoon of the mixture onto the baking tray, using another tablespoon to ease it onto the parchment paper. Leave a 1 inch gap between meringues. Sprinkle with pistachio and bake for 1 1/4 to 1 1/2 hrs, rotating after 1 hour. I baked mine for 1 hour and 20 minutes to achieve a crispy outer shell and a marshmallow centre. Bake for longer if you'd like it crispy all the way through. Turn the oven off and leave the door open. Allow meringues to cool in open oven. Break roughly by hand.

Hull the strawberries and chop roughly. Add the caster sugar and allow to macerate for 30 minutes. Whiz into a puree. Beat the whipping cream until stiff peaks form (I added sugar to mine but that is optional). Fold the strawberry puree into the cream roughly to create a marbled effect.

To assemble the trifle, start with a layer of strawberry and cream followed by a layer of broken meringues and lastly, a sprinkle of pistachio nuts. Repeat layers 3-4 times and serve immediately.

Makes 5-6 trifles depending on glass size. Unbroken meringues can be stored in airtight container for 2 weeks.