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Eton mess

 


Method 1

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 readymade meringue nests or 1 batch of the homemade meringues (below)

For the homemade meringues

2 large egg whites

120g/4¼oz caster sugar

¼ tsp vanilla extract

Method

If you are using homemade meringues, make these first. Preheat your oven to 110C/100C Fan/Gas ¼ and line a baking sheet with non-stick baking paper.

Put the egg whites into a clean mixing bowl and beat with an electric whisk until stiff peaks form when you lift out the whisk. Whisk in the caster sugar, one tablespoon at a time, until the mixture is really thick, glossy and will hold in a stiff peak. Briefly whisk in the vanilla.

Place 5 large dollops of the meringue on the prepared baking sheet, leaving space in between. Bake on the lowest shelf of your oven for an hour, or until the meringues easily peel away from the paper. Cool and keep in an airtight container for up to 3 days before using.

For the mess, put 150g/5½oz of the strawberries into a blender or food processor with ½ tablespoon of the icing sugar. Pulse to form a smooth purée. Halve or quarter the remaining strawberries into bite-size pieces.

Whip the double cream and remaining 1½ tablespoon of icing sugar together until soft peaks form when you remove the whisk (they should almost hold their shape).

To assemble, crumble 4 of the meringues and add to the cream along with all the berries. Fold in lightly, then very briefly stir in the strawberry purée to make swirls in the cream (as you spoon the mess into bowls it will ripple more). Divide between 6 bowls or glasses, crush the final meringue over the top and eat immediately.

Recipe tips

It’s important to use a clean bowl when making meringues because any grease will prevent the egg whites from forming the necessary stiff peaks. If in doubt, you can wipe your bowl with a little lemon juice and kitchen paper.

Both the purée and cream can be chilled for a few hours in advance – just make sure you don’t over-whip the cream as it will firm up even more in the fridge.

Once assembled the mess should be eaten straight away – the meringue will soften and become chewy rather than crisp if left sitting in the cream.



Method 2

🍓 Eton Mess Recipe (serves 4)

🧾 Ingredients

300 g fresh strawberries (or a mix of berries)

2 tbsp icing sugar (optional, for sweetening fruit)

300 ml double cream (or whipping cream)

1 tsp vanilla extract (optional)

4 small meringue nests (or about 80–100 g crushed meringue)

🥣 Instructions

Prep the berries

Hull and chop the strawberries.

Optional: Toss with 1–2 tbsp icing sugar and let sit for 10 minutes to macerate (draw out juices and boost flavor). You can also mash a few to make a light strawberry sauce.

Whip the cream

In a bowl, whip the cream (with vanilla if using) until soft peaks form — thick but still smooth.

Assemble the mess

Gently fold in the strawberries and crushed meringue pieces. Keep a few chunks of meringue and berries for topping.

Serve

Spoon into bowls or glasses. Garnish with extra berries or a drizzle of strawberry syrup, if desired. Serve immediately!

🍨 Optional Add-ins & Twists

Use raspberries, blueberries, or mango for variety.

Add a swirl of lemon curd or passionfruit pulp.

Use store-bought meringue, or make your own from egg whites and sugar.

For extra crunch, sprinkle toasted flaked almonds on top.

📋 Quick Recipe Table

Ingredient Amount

Strawberries 300 g

Icing sugar 2 tbsp (optional)

Double cream 300 ml

Vanilla extract 1 tsp (optional)

Meringue nests 4 (or ~100 g)



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