La Mirage Mess by Chelsey Boyd

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In the heart of Helmsdale is the quirky La Mirage Cafe/restaurant where you will find the world's best meringues, scones and size of your head doughnuts. When in the village it's a must visit to experience these (after a long healthy walk of course!)

Inspired by this famous eaterie one of our family members, Chelsey, who loves to bake epic creations, rustled up a Mothers Day tribute based on an Eton Mess pudding.  Chelsey creates the yummiest cakes and puddings for our family to enjoy and this was a treat very worthy of a La Mirage moment. Here she shares this dee-lish recipe ... (and by the way there was no long walk beforehand!)

La Mirage Mess (makes 4 - 5 portions)

Meringue Ingredients

4 egg whites
300 grams caster sugar
pinch of salt 
1/2 teaspoon vanilla essence

Other Ingredients

500 ml double cream
100 grams icing sugar
1 punnet of raspberries
Raspberry Ripple ice cream
Raspberry Jam
White Chocolate for decoration 

Method

1. Preheat oven to 140C/gas 1. Line two baking trays with parchment paper.

2. Put the egg whites into a large spotlessly clean bowl with a pinch of salt. Whisk until soft peaks form.  Gradually add the caster sugar one tablespoon at a time, whisking between each addition, until it has all been added and the meringue is satiny and forms stiff peaks when the whisk is lifted from the mixture. 

3. Scoop into oval shaped meringues onto lined baking trays.

4. For the ripple effect, dip a wooden or metal skewer into your chosen food colouring and swirl it through each meringue.

5. Bake in the oven for 30 minutes. Test one by lifting and gently pressing on the base of a meringue, it should be crisp but give way with a bit of pressure, they will crisp more when cooling.  Turn off the oven, and leave to cool in the oven with oven door slightly ajar for best results.  If possible let them cool completely in the oven.

6.While meringues are cooling make the sweet cream mixture - whisk cream with icing sugar.

7. Make raspberry coulis - simply mash the fresh raspberries with a tablespoon of icing sugar. Reserve a few for the final garnish.

8. To assemble your creation - layer up with broken meringue bits, raspberry coulis, jam and ice cream.  Top with a few fresh raspberries, some grated white chocolate, a sprig of mint and...

ENJOY!