Recipe: Eton Mess

The story goes that a long long time ago at Eton College, an overexcited labrador sat on a picnic basket containing a strawberry pavlova and that was how the Eton Mess came into existence.

Since then the Eton Mess has become a much loved British summertime dessert. It’s simple to make, light and refreshing for a picnic or after a dinner! All you need are fresh strawberries, whipped cream and meringue!

Eton Mess
Serves 2-3
For the meringue:
1 egg white
58g caster sugar (or shop bought meringue nests)
For the strawberry sauce:
250g fresh strawberries
2 tsp sugar
a squeeze of lemon
For the whipped cream:
200ml double cream
2tsp icing sugar
  1. Whip the egg white to stiff peaks. Add sugar one teaspoon at a time and re-whip to medium/stiff peaks each time. The meringue should be glossy and holds it shape.
  2. Add meringue onto a lined baking sheet and bake at 100C for 90 mins. Remove from the oven, move to a cooling rack and let it cool down to room temperature.
  3. While the meringue is baking, chop up the strawberries into a large mixing bowl, add sugar and lemon and mix together. Cover with cling film and let it sit in the fridge for an hour. The strawberries should release its juices.
  4. Separate 2/3 of the strawberries. Using a blender (or a potato masher), mash the remaining 1/3 of strawberries and the juice into a purée.
  5. When you’re ready to serve the Eton Mess, smash the meringue into large pieces. Whip double cream to soft peaks, add half of the strawberry purée and half of the meringue pieces and swirl it around with a spoon. Dollop into bowls, drizzle the remaining strawberry purée, add the strawberry quarters and sprinkle the meringue on top. Garnish with a mint leaf.

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