How To Make Eton Mess
Eton mess is a popular English dessert made by combining fresh strawberries, meringue, and cream.
Originally, it was made with either strawberries or bananas that were mixed with ice cream because meringue is a recent addition to the dish.
Today, Eton mess can be made with other fruit, such as raspberries, redcurrants, or even blackberries, and because it is very easy to prepare and flavorful, it is popular throughout the country, especially in the summer.
RECIPE INGREDIENTS
2 large egg whites
120g caster sugar
500g strawberries, hulled and roughly chopped
450ml double cream
1 tablespoon icing sugar
DIRECTIONS ON HOW TO MAKE ETON MESS
Line a large baking tray with parchment paper and heat oven to 120C/100C fan/gas 1.
Whisk the egg whites in a clean bowl using an electric whisk until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time.
Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr – 1hr 15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
Blitz 1/3 of the strawberries to make a strawberry sauce.
In a large bowl, whisk the cream with the icing sugar until completely uniform.
Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce.
Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.
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How To Make Eton Mess
Ingredients
- 2 large egg whites
- 120 g caster sugar
- 500 g strawberries hulled and roughly chopped
- 450 ml double cream
- 1 tablespoon icing sugar
Instructions
- Line a large baking tray with parchment paper and heat oven to 120C/100C fan/gas 1.
- Whisk the egg whites in a clean bowl using an electric whisk until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time.
- Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr – 1hr 15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
- Blitz 1/3 of the strawberries to make a strawberry sauce.
- In a large bowl, whisk the cream with the icing sugar until completely uniform.
- Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce.
- Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.