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Eton Mess

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A classic British Eton mess made with strawberries, whipped cream, and crisp meringue, swirled together with a fresh berry purée for a light and indulgent dessert.

Ingredients

  • 600g/1lb 5oz strawberries, hulled
  • 2 tbsp icing sugar
  • 600ml/20fl oz double cream
  • 200g/7oz seasonal berries (such as raspberries, cherries, currants, or more strawberries)
  • 5 ready-made meringue nests or 1 batch of homemade meringues
  • 2 large egg whites
  • 120g/4¼oz caster sugar
  • ¼ tsp vanilla extract

Instructions

  1. If making homemade meringues, preheat the oven to 110C/100C Fan/Gas ¼ and line a baking sheet with non-stick baking paper.
  2. Whisk the egg whites in a clean bowl using an electric whisk until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking until thick, glossy, and stiff. Briefly whisk in the vanilla extract.
  3. Place 5 large dollops of meringue onto the prepared baking sheet, spacing them apart. Bake for about 1 hour on the lowest oven shelf until crisp and easily released from the paper. Cool completely and store in an airtight container if not using immediately.
  4. Blend or crush 150g of the strawberries with ½ tablespoon of icing sugar to form a purée. Halve or quarter the remaining strawberries.
  5. Whip the double cream with the remaining 1½ tablespoons of icing sugar until very soft peaks form, ensuring it remains loose and not overwhipped.
  6. Crumble 4 meringues into the cream, add all berries, and fold gently. Swirl in the strawberry purée, then divide into 6 servings. Top with the remaining crumbled meringue and serve immediately.

Notes

  • You can use store-bought meringue nests to save time.
  • Do not overwhip the cream as it should stay soft and light.
  • Assemble just before serving to keep the meringue crisp.
  • Fresh seasonal berries can be mixed based on availability.

Nutrition

Find it online: https://yumfamilyrecipes.com/eton-mess/