Cranberry and Maple Eton Mess

Instructions

• To make the meringues: Preheat oven to 200°F. Line a baking sheet with parchment paper. Set aside.

• Beat the egg whites with an electric mixer until they form soft peaks. Add sugar a spoonful at a time, until fully incorporated and dissolved and mixture is stiff and glossy. Beat in cream of tartar, vanilla and orange zest until just combined.

• Use a spoon to place 8 dollops of meringue mixture on prepared baking sheet and bake for 2 hours, then turn off the oven and let stand for at least 1 hour until fully cooled and crisp. Store in an airtight container until ready to serve. Meringues will keep for up to 2 days.

• To make the sauce: Combine cranberries, orange juice and maple syrup in a heavy pot over medium-low heat. Cover pot and simmer gently for 8 min or until most of the cranberries have split. Remove lid and simmer 2 min longer or until saucy. Set aside to cool.

• To make the whipped cream: Beat the cream with maple syrup until it makes soft peaks.

• To assemble: Crumble meringues into large and small pieces. Using decorative glasses make layers of whipped cream, cranberry sauce and crumbled meringue, repeating until glasses are filled. Serve immediately.