This Eton mess recipe combines the sharp, tart flavour of berries with the sweetness of meringues for a delicious result. It takes just minutes to prepare and is perfect for dinner parties.
Prepare to dive into the divine contrast of tart berries and sweet meringue with this knockout Eton mess recipe. If you fancy a quick 10-minute treat, simply smash up some shop-bought meringue nests, or take the path of the purist with easy-peasy homemade meringues for that pristine crunch and sun-kissed hue.
A drizzle of fruity puree is the secret weapon here, slicing through creaminess like a charm.
BBC Food let slip their golden rule, saying: “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.”
Plate this up for six dinner guests, and watch it disappear in a flurry of spoons – this dessert is mind-blowingly simple but unapologetically elegant.
Eton mess recipe
Ingredients
Two tablespoons of 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 teaspoon of vanilla extract
Method
If you’re going rogue with homemade meringues, crank your oven up to 110C (100C for fan-forced) or Gas Mark 1⁄4, ready a tray with non-stick parchment.
Whip your egg whites in a squeaky clean bowl until stiff peaks coyly stay put when you lift the beaters. Patience now – add the caster sugar by the tablespoon, giving it some whisking with the electric mixer after each sprinkle, until you’ve got a thick, gleaming mix standing tall in stiff peaks.
Throw in a drop of vanilla extract for that aromatic cap-off.
Dollop five spoonfuls of the meringue onto your prepped baking tray, leaving a gap between each. Pop them on the bottom shelf of the oven and bake for an hour, or until they lift off the parchment without a hitch.
Let them cool down fully before storing in an airtight container for up to three days.
For the Eton mess, blitz 150g of strawberries with half a tablespoon of icing sugar in a food processor or blender until you’ve got a smooth purée. Chop the remaining strawberries into halves or quarters, depending on their size, so they’re just right for nibbling.
Whisk the double cream with the leftover one and a half tablespoons of icing sugar until it forms soft peaks – it should keep its shape but still have a silky texture.
When you’re ready to serve, crumble four of the meringues and gently fold them into the whipped cream along with the chopped strawberries. Lightly swirl in the strawberry purée to create a marbled look.
Spoon the mixture into six dishes or glasses, sprinkle the last meringue on top, and serve immediately.