6 eggs, separated
¾ cup caster sugar
1 tsp vanilla extract
90g butter, melted
1 cup self raising flour
1 cup frozen mixed berries
¼ cup caster sugar
1 tbsp lemon juice
150ml whipping cream
Zest of ¼ lemon
½ tsp vanilla bean paste
1 cup marshmallows
1 punnet strawberries, roughly chopped
1 punnet raspberries
1 punnet blueberries
1 tbsp crushed pistachios
Mint leaves, to garnish
To make the sponge, preheat the oven to 180°C. Lightly grease a 20-25cm cake tin and line with baking paper.
Place the egg yolks, sugar and vanilla in a large bowl and beat together until pale and creamy. Add the sifted flour and melted butter but do not stir yet.
In a separate bowl, whisk the eggs whites until they form soft peaks, then add one third of this egg white mixture to the cake better and mix through thoroughly before folding through the remaining egg whites and stirring everything together.
Pour the cake mix into the lined tin and place in the oven to bake for 40 minutes. Once baked and golden, remove from the tin and let cool on a wire rack.
To make the berry puree, place all ingredients in a small saucepan over low-medium heat. Stir until the sugar dissolves and the berries begin to break down. Reduce heat to low and simmer for 10 minutes. Add a little water if needed to loosen it. Once combined and sticky, remove from the heat and strain into a jug. Set aside to cool.
To make the Eton Mess, pour the cream into a large bowl with the lemon zest and vanilla bean paste and beat with an electric mixer until soft peaks form.
Tear up the sponge cake and use some pieces to line the bottom of a large glass trifle bowl. Pour over the liqueur of your choice then spoon over ⅓ of the whipped cream. Tear up the meringue and add some pieces to the bowl, then spoon over some of the berry puree and scatter over some of the marshmallows and berries. Repeat the layering process, finishing with a layer of cream, berries and the pistachios and mint leaves scattered over the top. Place in the fridge to set for at least an hour before serving.