Eton Mess with Macerated Strawberries and Hand-Torn Meringue

Hull and quarter the strawberries. Combine them with 2 tbsp caster sugar, the aged balsamic vinegar, and ½ tsp vanilla extract in a large bowl. Toss well to coat every piece evenly.

Cover the strawberry mixture and leave to macerate at room temperature for at least 1 hour, until a deep, fragrant syrup has formed at the base of the bowl.

Preheat the oven to 130 °C (110 °C fan). Line a baking tray with parchment paper. Whisk the egg whites in a spotlessly clean bowl on medium speed until soft peaks form, about 3–4 minutes.

With the mixer running, add the 225 g caster sugar one tablespoon at a time. Increase to high speed and whisk until the meringue is stiff, glossy, and holds a firm peak, about 6–8 minutes. Fold in the white wine vinegar and cornflour until just combined.

Spoon the meringue onto the prepared baking tray in one large, uneven mound. Bake for 90 minutes until the outside is crisp and pale ivory. Turn the oven off and leave the meringue inside with the door ajar until fully cooled.

Remove the meringue from the oven and allow it to cool completely to room temperature. Do not rush this step — the interior should be soft and marshmallow-like.

Whisk the cold double cream, icing sugar, and remaining ½ tsp vanilla extract together until the cream just holds soft, billowy peaks. Stop before it becomes stiff.

Roughly break the cooled meringue into large, irregular shards and chunks by hand directly over the cream bowl.

Spoon two-thirds of the macerated strawberries and all of their accumulated syrup over the cream and meringue. Use a large spoon to fold everything together just twice — the mixture should remain beautifully streaky and uneven.

Divide the mess between four chilled glasses or bowls. Spoon the reserved strawberries over the top and drizzle with any remaining syrup. Serve immediately.