This Eton mess recipe combines the sharp, tart flavour of berries with the sweetness of meringues for a delicious result. It comes together in just 10 minutes when using readymade meringue nests, but also includes instructions for homemade meringues if you’re after that extra crisp texture and golden finish. The added fruit purée adds just the right amount of tang to balance the richness.
Sharing the recipe, BBC Food said: “Purists would insist Eton mess should only contain strawberries, but other British summer berries like raspberries, red and rose currants and even cherries have a touch more sharpness which pairs perfectly with the sweet meringue and rich cream.” This recipe serves six and makes a stunning, crowd-pleasing pud that’s as effortless as it is elegant.
Eton mess recipe
Ingredients
- 600g strawberries, hulled
- Two tbsp icing sugar
- 600ml double cream
- 200g seasonal berries (such as raspberries, cherries, currants, or more strawberries)
- Five readymade meringue nests or a batch of homemade meringues
For the homemade meringues
- Two large egg whites
- 120g caster sugar
- A quarter tsp vanilla extract
Method
Start by preparing the meringues if making them from scratch. Set the oven to 110C (or 100C for fan ovens) or Gas Mark ¼, and line a baking tray with non-stick baking parchment.
Separate the egg whites into a clean mixing bowl and whisk with an electric hand mixer until they form stiff peaks when the beaters are lifted. Add the caster sugar gradually, one tablespoon at a time, whisking thoroughly after each addition. Continue until the mixture becomes thick, glossy, and retains its shape in firm peaks. Add the vanilla extract and mix briefly to incorporate.
Spoon five generous portions of the meringue onto the prepared baking tray, ensuring there is space between each one. Place on the lowest oven shelf and bake for one hour, or until the meringues can be lifted cleanly off the parchment. Allow them to cool completely, then store in an airtight container for up to three days.
To prepare the Eton mess, blend 150g of the strawberries with half a tablespoon of icing sugar in a food processor or blender until smooth. Cut the rest of the strawberries into halves or quarters, depending on size, to create bite-sized pieces.
Whip the double cream with the remaining one and a half tablespoons of icing sugar until soft peaks form – the cream should hold its shape but still be smooth.
To assemble the dessert, break up four of the meringues and fold them gently into the whipped cream along with the chopped strawberries. Swirl in the strawberry purée lightly to create a marbled effect. Spoon the mixture into six serving dishes or glasses, crumble the final meringue over the top, and serve at once.