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Eton mess Recipe

Ingredients for people


    Part one of the recipe
  • Egg white(s) : 220 g
  • Caster sugar : 170 g

  • Part two of the recipe
  • Double cream : 250 ml
  • Icing sugar : 50 g

    Part three of the recipe
  • Strawberries : 100 g
  • Fresh raspberries : 100 g
  • Fresh mint : 0.05 bunch

  • For the rest of the recipe
  • Chambord liqueur : 30 ml
  • Blackberries : 100 g
  • Caster sugar : 50 g
  • Water : 50 ml
Method
  • 1Part one of the recipe

    Pre heat the oven to 140'C

    Line 2 flat baking trays with baking parchment.

    Using an electric whisk, whisk together the egg whites. When they become white in colour and fluffy, begin to add the sugar one spoon at a time. When all the sugar has been incorporated stop whisking.

    Cut a 5cm section from the end of the piping bag and pipe your desired shape onto the baking sheet.
    Place the meringues in the oven for 35 minutes until crisp, dry and easy to lift of the sheet. Turn over and allow to cool.

  • 2Part two of the recipe

    Whisk together the double cream with the icing sugar until it forms soft peaks (not too stiff)

  • 3Part three of the recipe

    Hull the berries and cut into quarters, pick the leaves from the mint and finely slice, mix with the berries.

  • 4For the rest of the recipe

    Put the Chambord, water and sugar into a pan and bring to the boil, while it comes to the boil dice the berries, add to the pan and cook until it thickens enough to coat the back of a spoon. Cool in a fridge till needed.

    Finish the dish by breaking the meringues, mixing them together with the whipped cream, coulis and berries, serve in a tall glass with a dash more Chambord on top.

Chef's tip

«If you are in a hurry you can also buy pre-made meringues and they will make the perfect dessert fix!»

A popular English dish made with meringue, whipped cream, coulis and berries.

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(1 vote)

  • Preparation  10mins
  • Cooking time  40mins
  • Rest time  10mins

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