Eton mess

INGREDIENTS

225g unsalted butter, softened

225g caster sugar

pinch salt

1 vanilla pod, seeds only

or 1 tablespoon vanilla extract

4 medium eggs

240g self-raising flour

250g good-quality berry jam

60ml Plain syrup, vanilla variation

Mascarpone frosting, vanilla variation

METHOD

Preheat the oven to 175°C and line two 12-hole muffin trays with cases.

Place the butter, sugar, salt and vanilla in a bowl and cream until pale and fluffy. Beat the eggs in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour to rebind the mixture. Once all the egg has been added, sift in the flour and fold until just combined.

Fill one side of a piping bag with jam and the other side with batter and fill the cases until two-thirds full. Bake for 15–20 minutes, depending on your oven. The cupcakes are cooked when the tops are lightly browned and spring back to the touch. If in doubt, insert a clean knife into the centre of each; it should come out clean.

Leave them to rest for a few minutes outside of the oven. Brush the tops with the syrup while still warm. Remove from the trays and leave to cool completely on a wire rack.

To decorate, stir some crushed raspberries through the vanilla mascarpone frosting. Pipe over the frosting and finish with a meringue kiss and a raspberry.

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