Eton Mess

Eton Mess

Eton Mess

Recipe by GeeDeeCourse: DessertCuisine: BritishDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 
Calories

1525

kcal
Total time

2

hours 

30

minutes

A classic British summer dessert. Contrary to its name an Eton Mess can be served as a very attractive dessert that would not be out of place on any restaurant menu. (and it isn’t).

Ingredients

  • MERINGUES
  • 100 g of egg white

  • 100 g of caster sugar

  • 100 g of icing sugar

  • ETON MESS
  • 2 punnets of strawberries

  • 200 ml of double cream

  • Sprigs of Mint Optional

Directions

  • Preheat the oven to 100°C/lowest gas mark setting
  • Whisk the egg whites until very stiff then gradually add the caster sugar. Beat until incorporated, then add the icing sugar and whisk until combined.
  • Place in a piping bag and pipe 4 large nests and some spare shapes for crushing later, onto a baking tray lined with parchment paper
  • Place the meringue in the oven for 2 hours, until the nests are completely dried out and can be removed from the baking paper with ease.
  • Turn the oven off and leave the meringues inside with the door ajar to go cold.
  • For the strawberry sauce, place 1 punnet of prepared strawberries into a blender and blend into a purée.
  • To assemble the Eton messes,
  • Keep 4 strawberries back for serving and slice the rest into quarters, crush the remaining meringue shapes, then gently fold both into the cream.
  • Add the strawberry puree and very gently fold into the cream, do not overdo this part you just want the puree to leave a marble effect in the cream.
  • Place the meringue nests on a serving dish/plate and fill the meringue shells with the ‘mess’ ingredients,
  • Place 2 halved strawberries on each mess and serve with a sprig of mint.
  • Enjoy!