Recipe by Micail Chepi, group executive chef for the Argentum Group
1 To make the meringue, whisk 80g egg whites, 80g caster sugar and 80g icing sugar in an electric mixer until stiff peaks form. Line a tray with baking paper and spread a 5mm-thick layer on it, then bake for 1 hour in a 100 deg C oven. Turn the heat off and leave the meringue in the oven with the door open for at least 5 hours, until dry.
2 To make the Devonshire cream, whisk 360g whipping cream and 15g sifted icing sugar in the mixer until soft peaks form, then add 180g mascarpone and whisk until stiff peaks form.
3 To serve, break the meringue into small pieces and place in small glasses, then top with the Devonshire cream and quartered strawberries.
$15 from The Royal Mail, Ascott Raffles Place Singapore, 2 Finlayson Green, tel: 6509-3589
Chef Micail serves Eton Mess with salted caramel in the restaurant, but it is optional when serving it at home.
This article was originally published in Simply Her November 2014.