Sloppy Kisses – Sri Lankan Style
Probably the most interesting fact that I learned this week is that in Sri Lanka meringues are called kisses. This tickled me so much that I decided that for the first time in about 15 years I would try and make meringues just so I could write a blog post calling the dessert Sloppy Kisses, this is my own take on the classic Eton mess.
- 3 x eggs at room temperature – you will just need the whites
- 100 x grams of caster sugar
- 100 x ml fresh cream
- a selection of fresh fruit – I used raspberry, blackberries and strawberries but anything goes
- preheat the oven to 140c
- add the egg whites to a super clean glass or steel bowl (plastic generally holds residue of all previous meals so can inhibit the foaming of the eggs)
- whisk the eggs until they foam and then start to form peaks
- when the eggs have stiffened start to add the sugar
- do this very gradually – I done it one spoonful at a time whisking after each spoonful
- repeat until all the sugar is in the eggs
- the mix will get pretty thick and glossy with the addition of sugar
- spoon the mixture onto a baking tray
- I was not too worried how these looked as I had planned to “Brendan Smash” them anyway
- you can shape them with spoons
- I baked mine for about 1 hour and 20 mins
- you want them to expand and then dry-out/ go hardish
- when cooked let them cool in the oven (open the door a bit if you can)
Thats it for the kisses/meringues, for the sloppy I whisk the cream until it thickens considerably. You can add more sugar to the cream but I find the kisses are sweet enough for this dish.
- layer the broken kisses, cream and fruit in a big bowl and enjoy.
I find that where possible you should share your Sloppy Kisses with a loved one! As always let me know if you make this or have your own alternative.