Strawberry Eton Mess Charlotte

Serves 10

 

Sponge

125g soft butter

125g caster sugar

2 medium eggs

dash vanilla

125g self raising flour

 

Filling

200g strawberry jam

20 lady finger biscuits

500ml double cream

2 tbsp icing sugar

8 Clarkes strawberries, diced

dash vanilla essence

60g meringue, crushed

 

Topping

500g Clarkes strawberries

 

Method

  • Preheat your oven to 180C/160C fan.
  • Line the base of a 8” round loose bottom cake tin with parchment and grease and dust the base and sides.
  • For the sponge, in your mixer, add all the ingredients and mix together until a smooth batter is reached.
  • Spoon this into your prepared tin and pop into the oven and bake for 25-30 minutes until golden brown.
  • Remove from the oven, allow to cool in the tin slightly and then remove and place on a wire rack to cool completely.
  • Give the cake tin a clean and line the base with parchment paper and set aside.
  • Using a carving knife, cut the sponge in half through the middle leaving you with two thin sponge discs.
  • Cut each disc into a 6” circle- you can keep the trimmings to nibble on!
  • Place one of the discs into the base of the tin and spread some strawberry jam on top.
  • Arrange the lady finger biscuits around the inside of the tin where there is no sponge.
  • For the filling, whisk the double cream until thick, add the icing sugar, chopped Clarke’s strawberries, vanilla and crushed meringue and fold through. Don’t over mix at this point.
  • Spoon half of this mix into the center of the tin and level out.
  • Place the second sponge on top of this and spread on more strawberry jam.
  • Scoop the remaining Clarkes strawberry cream on top of the sponge and level out.
  • Pop this into the fridge, ideally overnight.
  • To serve, carefully remove the tin and pop the cake onto a serving stand or plate and top with loads of delicious Clarkes strawberries and enjoy.
  • Best kept chilled until serving.

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