Over the last few days, in honour of Wimbledon, we have been working with our class teachers to make meringues and Chantilly cream to create our own Eton mess. We followed the recipes we were given and had a go at separating the egg white from the yolk, whisking them to peaks and then adding the required sugar to make them glossy. Once they were in the oven, we whipped double cream with icing sugar and vanilla to make Chantilly cream. When the meringues were out of the oven and cooled, we constructed our desert by adding the cream and a variety of fruits. They were very delicious and we even got to take some home.