Eton Mess Recipe | James Beard Foundation

Ingredients

• 1/2 cup plus 2 teaspoons sugar, divided
• 1 1/2 teaspoons cornstarch
• 2 large room temperature egg whites
• 1/4 teaspoon cream of tartar or 1/2 teaspoon distilled white vinegar
• Pinch of fine sea salt
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons Biscoff crumbs or chopped toasted nuts
• 1/2 pound rhubarb, trimmed and cut into 1/4-inch-thick slices
• 1⁄3 cup sugar
• 5 to 8 hulled and halved strawberries
• 1 teaspoon crème de cassis (optional)
• 1/2 lime
• 1 quart hulled and halved strawberries
• 2 tablespoons sugar
• 1 1/2 cups lightly whipped heavy cream