Easy Eton Mess with Roasted Strawberries Recipe

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the halved strawberries with maple syrup and vanilla extract directly on the sheet until they are evenly coated.

Roast the strawberries in the preheated oven for 15 to 20 minutes, or until they are soft, juicy, and starting to caramelize around the edges. Remove them from the oven and let them cool completely to room temperature.

While the berries cool, pour the cold heavy whipping cream and powdered sugar into a large chilled bowl. Beat with an electric mixer on medium-high speed until medium peaks form, which should take about 2 to 3 minutes.

Gently fold half of the cooled roasted strawberries and their juices into the whipped cream to create beautiful pink streaks. Be careful not to over-mix, as you want to maintain a marbled, rustic look.

Coarsely crush the meringue nests with your hands into bite-sized chunks. Gently fold the crushed meringue and the remaining roasted strawberries into the whipped cream mixture just before serving to keep the meringue crispy.

Spoon the mixture into serving glasses or bowls, garnish with fresh mint leaves if desired, and serve immediately.